Healthy Carrot Cake

• FOR THE CARROT CAKE:
• 1-1/2 cup Whole Wheat Pastry Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Ginger
• 1/8 teaspoons Kosher Salt
• 1/8 teaspoons Ground Cloves
• 2 Large Eggs
• 1/4 cups Coconut Oil, Melted
• 1 teaspoon Vanilla Extract
• 2/3 cups Pure Maple Syrup
• 1/2 cups Plain Greek Yogurt
• 1/3 cups Plain Unsweetened Almond Milk
• 2 cups Carrots, Grated (about 3 Medium)
• 1/2 cups Raisins
• FOR THE FROSTING:
• 1-1/2 cup Cups Plain Greek Yogurt
• 2 Tablespoons Pure Maple Syrup
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350u0b0F and coat a 9x13 baking pan with coconut oil.
2. In a medium mixing bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, ground cloves, and set aside.
3. In a separate mixing bowl, whisk together eggs, coconut oil, vanilla extract, pure maple syrup, yogurt, and almond milk. Add wet ingredients to the dry and stir until just incorporated. Fold in carrots and raisins.
4. Bake for 20-25 minutes until inserted toothpick comes out clean. Allow to cool completely to room temperature before frosting.
5. To prepare the frosting, stir together yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.
6. Let the frosting set for 1-2 hours before slicing and serving.

carrot cake, whole wheat pastry flour, baking soda, ground cinnamon, ground nutmeg, ubc, kosher salt, ground cloves, eggs, ubc, vanilla, maple syrup, greek yogurt, milk, carrots, raisins, frosting, greek yogurt, maple syrup, vanilla

Taken from tastykitchen.com/recipes/desserts/healthy-carrot-cake-3/ (may not work)