Spiced carrot cake

Do you look for healthy alternatives when baking treats for your family? Carrot cakes are a delight, so I had to make sure I had the right ingredients to make it a healthy treat. Cinnamon and ginger spiced carrot cake with yogurt frosting to take care of those cravings.

The spices make it even better. The ginger powder adds the much-needed zing to this warm and perfectly moist carrot cake. It is slightly dense, and I love it that way. Grating the carrots need a little effort. Rest everything is easy.

I whisked the sugar and eggs with a handheld whisk. The coconut sugar gives them a dark brown shade which looks fantastic. I hope you do make this during a weekend or the baking season.

Preparation time: 15 minutes
Baking time: 20 -22 minutes
Serves: 4-5

Ingredients

Whole wheat flour 150 gms
Carrot 150 gms (roughly three medium-sized grated)
Eggs 3
Coconut sugar 130 gms
Coconut oil 150 ml
Baking powder 11/2 tsp
Cinnamon powder 11/2 tsp
Ginger powder 1/4 tsp
Yogurt ½ cup + 1 Tbsp honey
Walnuts (crushed) 2 tbsp

Method

Grease and dust a 24.5 X 8 cm bundt cake mold. Whisk the sugar, eggs, and oil in a bowl.
Sieve the flour, spices, and baking powder.
Mix the dry ingredients with the egg mixture in batches. Mix in the carrots and pour into the mold. Bake at 180 degrees for 20 minutes.
Whisk the yogurt with honey. Once the cake is cooled, drizzle the yogurt and sprinkle the crushed walnuts.