Flourless Carrot Cake Greek Yogurt Cake
A healthier, gluten-free cake that combines the sweetness of carrots with creamy Greek yogurt, ideal for any occasion.
Ingredients
Main Ingredients
- 1.5 cups finely grated carrots Make sure to finely grate the carrots.
- 3 large eggs
- 0.25 cup honey or maple syrup Adjust for sweetness.
- 0.5 cup plain Greek yogurt
- 1 tsp vanilla extract
Dry Ingredients
- 1.5 cups almond flour Can substitute with regular flour, but it will no longer be flourless.
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
Optional Ingredients
- 0.25 cup chopped walnuts or raisins Adds extra flavor and texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine the grated carrots, eggs, honey or maple syrup, Greek yogurt, and vanilla extract. Mix well.
- In another bowl, mix the almond flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. If desired, fold in walnuts or raisins.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool before serving.
Notes
Serve nice and cool, either plain or with a dollop of Greek yogurt on top. Store leftovers in an airtight container in the fridge for about 4-5 days, or freeze slices for later enjoyment. For a tropical twist, try adding crushed pineapple to the batter.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 16gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 7g
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