Carrot cake is a great Easter treat but it can be full of extra sugar and fat. Here is a great, healthier version of the traditional carrot cake and it tastes amazing!
4 Medium Carrots (finely grated)
180g unsweetened applesauce
4 tbsp honey
3 tbsp coconut oil, melted
2 tsp vanilla
240g wholemeal flour
2 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
125g cream cheese
125g greek yoghurt
1 tbsp honey
1 tsp vanilla extract
Preheat oven to 180 degrees celsius and prepare a cake tin
Mix the dry ingredients (flour, baking powder, cinnamon, nutmeg and salt) together in a bowl.
In a separate bowl mix the wet ingredients (eggs, applesauce, honey, coconut oil, vanilla and the carrot.
Add the wet mixture to the dry mixture and mix together
Place the cake mixture in the prepared cake tin and bake for about 22 minutes or until it is ready
Make the frosting by mixing all the frosting ingredients together
Take the cake out of the oven and allow it to cool
Spread the frosting on top of the cake