​Carrot Cake with Greek Yoghurt Frosting

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This is my last recipe in my Easter recipe series leading up to Easter. I would have loved to do more for you, maybe something chocolatey but I am heading away to sunny Mallorca first thing tomorrow morning so this has to be my last one! Don't fret though, this is a truly amazing healthy Carrot Cake! The combination of slight bitterness from the Greek Yoghurt frosting and the sweetness of the cake itself works perfectly together to create a great balance between flavours.
​It's like ridiculously easy to make too so get your baking hats on!​

Recipe

Cake
1 Cup Wholemeal Flour
​1 Cup Ground Almonds
1 Tbsp. Baking Powder
​Pinch Salt
1/2 Cup Coconut Sugar
​1/4 Cup Coconut Oil
1 Egg
​1 Cup Almond Milk
​1 Medium Carrot

​Frosting
​1/2 Cup Greek Yoghurt
​1/4 Cup Low Fat/Reduced Fat Cream Cheese
​1 Tbsp. Sweetener
1/2 Tsp. Vanilla
​1 Tbsp. Honey

​Walnut Halves to decorate

Method

​Preheat the oven to 190 degrees C
Add the flour, ground almonds, salt, coconut sugar and baking powder into a medium mixing bowl and combine
​In a separate bowl add the coconut oil, egg and almond milk and stir until well mixed
​Add the wet ingredients to the dry ingredients and combine forming a batter
​Grate your carrot and pat with some kitchen roll to take away some of the moisture
​Add to your mixture and combine until all well mixed
​Grease a cake tin using some coconut oil and add your cake mix to it making sure it's spread out evenly
Pop in the oven for 30 minutes

Whilst your cake is cooking you can make the frosting-
​Add all frosting ingredients into a blender/chopper and mix for 1-2 minutes.

​Once your cake is cooked- check the centre with a knife- if it comes out clean its ready, leave to cool for an hour or so
​Once cooled pop the frosting on your cake and spread out evenly
​Add the walnut halves to decorate and pop in the fridge for an hour to allow the frosting to set.
​Once set you can store in an airtight container in the fridge for 2-3 days


​Amie xx