Healthy Classic Carrot Cake

amyshealthybaking.com

Ginny

subheading: for the cake:

1 ½ cups (180g) whole wheat or gluten-free* flour (measured like this)

1 ½ tsp baking powder

½ tsp baking soda

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp salt

1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly

1 large egg, room temperature

2 tsp vanilla extract

½ cup (120mL) pure maple syrup

¼ cup (60g) plain nonfat Greek yogurt

¼ cup (60mL) nonfat milk

2 cups (180g) freshly grated carrots (about 3 medium, peeled first!)

subheading: for the frosting:

8 oz (227g) nonfat ricotta cheese

3 tbsp (45g) plain nonfat Greek yogurt

2 tbsp (30mL) agave

1 tsp vanilla extract

Directions at amyshealthybaking.com

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