Healthy CARROT Prep Time: 20 Minutes Makes: 1 Cake THE ...€¦ · CARROT CAKE COOKING STEPS: 1....

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Healthy CARROT CAKE COOKING STEPS: 1. Preheat the oven to 350°F, and coat a 9” square baking pan with nonstick cooking spray. 2. To prepare the cake, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. 3. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Fold in the maple syrup and yogurt until there are no clumps. Add milk to flour mixture and and combine all ingredients. 4. Spread the batter into the prepared pan, and bake for 28-31 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes before turning out onto a wire rack. Cool completely to room temperature before frosting. 5. Frosting: Stir together the ricotta cheese, cinnamon, yogurt, agave, and vanilla in a medium bowl. Spread on top of the cooled cake. Let the frosting set for 45 minutes. Slice and enjoy. THE INGREDIENTS: Cake: 1½ CUPS Whole Wheat Flour 1½ TSP Baking Powder ½ TSP Baking Soda 1½ TSP Cinnamon ½ TSP Ground Nutmeg ¼ TSP Salt 1 large Egg, room temp 1 TBSP Coconut Oil, melted and cooled slightly 2 TSP Vanilla Extract ½ CUP Maple Syrup ¼ CUP plain nonfat Greek Yogurt ¼ CUP nonfat Milk 2 CUPS Carrots, freshly grated Frosting: 8 OZ nonfat Ricotta Cheese 3 TBSP nonfat Greek Yogurt, plain 2 TBSP Agave 1 TSP Vanilla Extract 1 TSP Cinnamon Prep Time: 20 Minutes Makes: 1 Cake

Transcript of Healthy CARROT Prep Time: 20 Minutes Makes: 1 Cake THE ...€¦ · CARROT CAKE COOKING STEPS: 1....

Page 1: Healthy CARROT Prep Time: 20 Minutes Makes: 1 Cake THE ...€¦ · CARROT CAKE COOKING STEPS: 1. Preheat the oven to 350°F, and coat a 9” square baking pan with nonstick cooking

H e a l t h y

C A R R O T C A K E

COOKING STEPS: 1. Preheat the oven to 350°F, and coat a 9” square baking pan with

nonstick cooking spray.2. To prepare the cake, whisk together the f lour, baking powder, baking

soda, cinnamon, nutmeg, and salt in a medium bowl. 3. In a separate bowl, whisk together the coconut oi l , egg, and vanil la. Fold

in the maple syrup and yogurt unti l there are no clumps. Add milk to f lour mixture and and combine al l ingredients.

4. Spread the batter into the prepared pan, and bake for 28-31 minutes, or unti l a toothpick inserted into the center comes out clean. Cool in the pan for at least 10 minutes before turning out onto a wire rack. Cool completely to room temperature before frost ing.

5. Frosting: Stir together the r icotta cheese, cinnamon, yogurt, agave, and vanil la in a medium bowl. Spread on top of the cooled cake. Let the frost ing set for 45 minutes. Sl ice and enjoy.

THE INGREDIENTS: Cake:1½ CUPS Whole Wheat Flour1½ TSP Baking Powder½ TSP Baking Soda1½ TSP Cinnamon½ TSP Ground Nutmeg¼ TSP Salt1 large Egg, room temp 1 TBSP Coconut Oil , melted and cooled sl ightly2 TSP Vanil la Extract½ CUP Maple Syrup¼ CUP plain nonfat Greek Yogurt¼ CUP nonfat Milk2 CUPS Carrots, f reshly grated

Frosting:8 OZ nonfat Ricotta Cheese3 TBSP nonfat Greek Yogurt, plain2 TBSP Agave1 TSP Vanil la Extract1 TSP Cinnamon

Prep Time: 20 Minutes Makes: 1 Cake