Carrot Cake with Cream Cheese Frosting

Written by on in Dessert

Classic cream cheese frosting makes everything taste great! I cut out most of the refined sugar while using natural sugar from maple syrup in the cake – and saved the refined sugar for the delicious cream cheese frosting. I also balanced the cream cheese by combining fat-free and full-fat cream cheese. My family could not tell the difference.

Carrot Cake with Cream Cheese Frosting
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Carrot Cake with Cream Cheese Frosting

Recipe by The Cooking LawyerCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • Cake ingredients

  • 3 cups carrots, grated (or in the food processor)

  • 3 overripe bananas

  • 2 eggs

  • 1 cup non-fat Greek yogurt

  • 2 TBS maple syrup

  • 1 tsp vanilla

  • 2.5 cups flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • Cream cheese frosting

  • 1 cup unsalted butter

  • 1.5 cups confectioner’s sugar

  • 16 oz cream cheese (I used 8 oz. non-fat cream cheese, and 8 oz. regular cream cheese)

Directions

  • Cake Instructions
  • Preheat oven to 375.
  • Grate your carrots. I use my Ninja blender.
  • Mash bananas into carrot mixture. Add eggs, maple syrup, vanilla and Greek yogurt. Mix together.
  • In another large bowl, sift flour. Add remaining dry ingredients to bowl and mix.
  • Add 1/4 of the dry mixture at a time to the wet mixture. You may need to adjust the amount of sugar depending on the consistency. Working with 1/4 cup at a time will ensure reaches a non-runny consistency.
  • Bake for 60 minutes.
  • Allow cake to cool before attempting to add the frosting.
  • Cream Cheese Frosting Instructions
  • Remove butter and cream cheese from fridge 2 hours before beginning to make your frosting.
  • In a mixer bowl, combine butter and cream cheese. Use mixer to whip butter and cream cheese together.
  • Once combined, begin to add 1/4 cup of confectioner’s sugar at a time.
  • Frost your cake once it is cooled.

Notes

  • Because of the amount of carrots and bananas, checking to see if the cake is done with a toothpick, may be tricky. You can use a meat thermometer. When the middle of the cake reaches 210 degrees, it is done. You can also tell the cake is done when it starts to pull away from the edge of the cake pan. I prefer a less done carrot cake to a dry one!

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