Carrot Cake (Clean Recipe - But the Cream Isn't Low-Cal!)

Name: Carrot Cake (Clean Recipe - But the Cream Isn't Low-Cal!)
Cuisine: American
Ingredients: 2 large eggs; 1/2 cup Greek yogurt; 1 teaspoon vanilla extract; 1/3 cup milk; 1/2 cup honey; 1 cup grated carrots; 1 1/2 cups whole wheat flour; 1 teaspoon cinnamon powder; 1 teaspoon baking powder; Toasted almonds, crushed (for topping); 8.8 oz cream cheese; 3 oz unsalted butter; 4.2 oz granulated sugar; 1 teaspoon vanilla extract

แตงโม🍉🍉 @cook_17171290

This is a slightly clean carrot cake recipe. I adapted it from 2-3 recipes I found online. It tastes good, not too sweet. The cake texture is dense, not fluffy, similar to a brownie. 🥕🥕🥕

แตงโม🍉🍉 @cook_17171290

This is a slightly clean carrot cake recipe. I adapted it from 2-3 recipes I found online. It tastes good, not too sweet. The cake texture is dense, not fluffy, similar to a brownie. 🥕🥕🥕

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Ingredients

2large eggs
1/2 cupGreek yogurt
1 teaspoonvanilla extract
1/3 cupmilk
1/2 cuphoney
1 cupgrated carrots
1 1/2 cupswhole wheat flour
1 teaspooncinnamon powder
1 teaspoonbaking powder
Toasted almonds, crushed (for topping)
Cream Topping
8.8 ozcream cheese
3 ozunsalted butter
4.2 ozgranulated sugar
1 teaspoonvanilla extract

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Steps

1

Mix the eggs, yogurt, vanilla extract, milk, and honey together.
2

Add the grated carrots, whole wheat flour, cinnamon powder, and baking powder. Stir gently until well combined.
3

Pour into a baking pan and bake at 350°F (175°C) for about 20-25 minutes. This recipe results in a dense texture, similar to a brownie.
4

To make the cream, beat the cream cheese and butter until smooth. Then add the sugar and beat on high speed until light and fluffy. Add the vanilla extract and beat again until well combined.
5

Spread the cream on the cooled cake and sprinkle with toasted almonds. Chill in the refrigerator for 3-4 hours for easier slicing.