This is amazing carrot cake. You won't notice that it's gluten free, and lower in fat and calories. Did I mention it is moist? Try it.
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Healthier Carrot Cake
Preheat oven to 350 degrees F.
Ingredients
2 cups gluten free flour, I use Trader Joe's
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground ginger
3 eggs
1 cup sugar
1 cup brown sugar, packed
1/2 cup lite olive oil
1/4 cup Greek yogurt, I use fage 2%
3/4 cup unsweetened apple sauce
3 cups carrots, thinly grated
Cream Cheese Frosting
Ingredients:
8 oz. Neufchatel cheese, or cream cheese
1/2 cup butter, softened
1 1/2 tsp. vanilla extract
2 to 4 cups powdered sugar
Directions:
Grease and flour a 9 x 13 baking dish or 2 nine inch rounds.
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger with a wire whisk until well combined. Set aside.
In a mixing bowl, combine the sugars with the olive oil. Then add the eggs one at a time until incorporated.
Add the yogurt and applesauce and mix until combined.
Add all the flour mixture and fold in. Do not over mix. Add the carrots and fold in until incorporated.
Bake for 30 to 40 minutes until a toothpick inserted in the center of the cake comes out clean. Do not over bake or you will dry out the cake.
Set the cake on a wire rack until completely cool.
In a mixing bowl, cream the butter and vanilla extract. Then add the Neufchatel cheese and mix until completely mixed in.
Add a cupful of powdered sugar to the butter mixture and beat in. When you have added 2 cups, take a taste and see how you like the sweetness.
I like to add about 3 cups, maybe a little more for my taste buds. The range for the sugar is somewhere between 2 and 4 cups depending on how sweet you like it.
Frost the cooled cake and enjoy! The cake should be refrigerated.
Thanks for watching and sharing!
Rockin Robin
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