Let’s talk Carrot Cake. The name itself leads you to believe that it is healthy (so much so that my nephews refuse to try it because they think it is a vegetable.) But let’s be honest, most traditional carrot cake recipes contain far too much sugar and artificial ingredients that putting carrot in the title is almost a crime. So I’m here to tell you some good news. With a few staple pantry ingredients, you can have your cake and eat it too. No added sugar, no nasty hidden OR artificial ingredients either!
- 100% whole wheat flour
- Maple syrup instead of refined sugar
- Greek yogurt & Neufchatel cheese as frosting
- Coconut oil rather than butter
I’ve made this recipe two Easter’s in a row now, and both times have been a great success. Last year I made Carrot Cupcakes, this year I made the same recipe, but baked it in a rectangular dish and sliced it into cubes. Both equally tasty, just depends what presentation best works with your dessert table.