Healthy Carrot Cake (High Protein!)
40 min12 slices
A naturally sweetened, gluten-free carrot cake with Greek yogurt and pineapple for moisture and protein, studded with carrots, walnuts, and raisins.
| prepPreheat oven to 350°F / 177°C | ||||||
| prepLine two 9 in / 23 cm round cake pans with parchment paper | ||||||
| prepGrease the bottom and sides of pans | ||||||
| 300 g blanched almond flour | Whisk dry ingredients | Divide batter between pans, bake 350°F / 177°C, 25–30 min | Cool cakes completely in pans | Frost bottom layer, stack, frost sides & top | Top with remaining walnuts, chill 1 hr | |
| 60 g tapioca flour | ||||||
| 1 tbsp baking powder | ||||||
| 2 tsp cinnamon | ||||||
| 1/4 tsp nutmeg (optional) | ||||||
| 1/2 tsp sea salt | ||||||
| 115 g unsalted butter (softened) | Cream butter until fluffy | Fold in carrots, raisins & walnuts | ||||
| 240 ml canned pineapple chunks (drained well) | Blend pineapple, beat into butter | |||||
| 255 g honey | Beat in honey | |||||
| 4 large eggs (at room temperature) | Beat in eggs, yogurt & vanilla | |||||
| 120 ml Greek yogurt (at room temperature) | ||||||
| 1/2 tbsp vanilla extract | ||||||
| 330 g carrots (grated, loosely packed) | ||||||
| 75 g raisins (optional) | ||||||
| 120 g walnuts (chopped finely, for batter) | ||||||
| 360 ml sugar-free cream cheese frosting (double recipe) | Make sugar-free cream cheese frosting | |||||
| 60 g walnuts (chopped finely, for topping) | ||||||
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