Introduction
Carrot cake has been a beloved dessert for years, and this fit version of the classic recipe offers a healthier alternative without sacrificing flavor. Swapping out some traditional ingredients with lighter options makes it perfect for those who want to indulge while keeping their health in check. This recipe is not only easy to follow but also a delightful way to incorporate vegetables into your diet.
Detailed Ingredients with measures
Carrots – 300 grams, grated
Whole wheat flour – 200 grams
Eggs – 3 large
Greek yogurt – 150 grams
Honey – 100 grams
Baking powder – 1 teaspoon
Cinnamon – 1 teaspoon
Nutmeg – a pinch
Vanilla extract – 1 teaspoon
Salt – a pinch
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Detailed Directions and Instructions
Step 1: Prepare the Oven
Preheat your oven to 180°C (356°F). Make sure it’s properly heated before placing the cake inside.
Step 2: Mix Dry Ingredients
In a large bowl, combine flour, baking powder, bicarbonate of soda, cinnamon, and a pinch of salt. Mix well until the ingredients are evenly distributed.
Step 3: Grate the Carrots
Peel and grate the carrots finely. Ensure you have enough carrots to reach the specified measurement for the recipe.
Step 4: Whisk Wet Ingredients
In another bowl, whisk together eggs, honey (or another sweetener), and yogurt until smooth.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together until just combined. Do not overmix.
Step 6: Add Carrots
Fold in the grated carrots until they are evenly distributed throughout the batter.
Step 7: Prepare the Baking Pan
Grease a baking dish or line it with parchment paper to prevent sticking.
Step 8: Pour Batter into Pan
Pour the batter into the prepared baking dish, spreading it out evenly.
Step 9: Bake the Cake
Place the cake in the preheated oven and bake for approximately 45-55 minutes. You can check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
Step 10: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 11: Serve and Enjoy
Cut the cooled cake into slices and serve.
Notes
Note 1: Sweetness Adjustment
You can adjust the sweetness by adding more or less honey, depending on your preference.
Note 2: Storage
Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for a longer shelf life.
Note 3: Add-ins
Consider adding nuts or raisins to the cake for additional texture and flavor.
Note 4: Serving Suggestions
This cake pairs well with a light cream cheese frosting or a sprinkle of powdered sugar on top before serving.
