Healthier Carrot Cake
Serves: 18 servings
  • 3 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Sugar
  • ½ cup Unsalted Butter, room temperature
  • ½ cup Plain lowfat yogurt, room temperature
  • 2 teaspoons Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ cup All Purpose Flour
  • 1 ½ cups Whole Wheat Pastry Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher salt
  • ½ teaspoon Ground ginger
  • 3 cups Carrots, grated
  • 1 cup Golden Raisins
  • ½ cup Walnuts, chopped
  • ¾ cup Lowfat Buttermilk
  • ½ teaspoon Vanilla Extract
  • 3 cups Powdered Sugar
  • ¼ cup Unsalted Butter, room temperature
  • 8 ounces Light cream cheese
  • 1 tablespoon Orange zest
  1. Preheat oven to 350. In a stand mixer, or large bowl using a hand mixer, blend together 1 stick butter, yogurt, and sugar. Add eggs one at a time and mix until each is blended before adding the next.
  2. In a separate bowl, mix together dry ingredients with a fork or whisk.
  3. Turn the mixer onto low speed. Add ⅓ of the flour mixture to the mixing bowl, then ½ the buttermilk. Repeat until dry ingredients and buttermilk are gone. Toss the raisins and walnuts with 1 Tbsp flour in a small bowl, then add those along with the carrots to the batter.
  4. Pour batter into a greased 9x13 baking dish. Bake cake until a knife inserted into the middle comes out clean, about 35-40 minutes. Let cool completely before frosting (about 2 hours).
  5. After cleaning the mixing bowl, return it to the stand and blend together the butter and cream cheese. Add vanilla and orange zest. Add powdered sugar, ½ cup at a time (turn off mixer when adding) until frosting consistency is reached. Blend on high for 30 seconds to whip air into the frosting. Frost the cake and serve.
Recipe by Eating Made Easy at