Carrot Cake with Cottage Cheese Frosting
Easy Carrot Cake with Cottage Cheese Frosting made with all HEALTHY ingredients, refined sugar-free and low-calorie. Perfect Easter spring dessert.
Servings: 8 slices
Calories: 235kcal
Ingredients
- 1 ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 4 eggs
- 2 tablespoon extra virgin coconut oil melted and cooled
- 5 tablespoon honey
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk cow's low-fat or plant milk
- 2 cups raw carrots grated
For frosting
- 1 cup cottage cheese
- 2 tablespoon Greek yogurt
- 2 tablespoon honey
- 2 tablespoon extra virgin coconut oil melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 356F (180C).
- In a bowl, mix the dry ingredients - flour, baking powder, baking soda and spices.
- In a separate bowl whisk eggs. Add melted but cooled coconut oil, honey and vanilla. Mix well.
- Add dry ingredients to wet ingredients and mix thoroughly. Stir in grated carrot and mix well with a spoon. Add milk if the mixture is too thick.
- Pour the mixture into the baking pan and bake for 25-30 minutes (check with a toothpick, if it comes out clean the cake is ready). Remove from the oven and allow to cool. During that time, prepare the frosting.
Frosting
- Mix all ingredients with the electric mixer until the mixture is smooth.
- Let the mixture set for 20 minutes in the fridge.
- Spread on top of the cooled cake.
- Keep in an airtight container refrigerated until serving.
Notes
As a measure I used a US cup (240 ml).
Nutrition
Calories: 235kcal | Carbohydrates: 39g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 95mg | Sodium: 265mg | Potassium: 277mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5550IU | Vitamin C: 2.5mg | Calcium: 100mg | Iron: 1.8mg