Healthy Carrot Cake with Cream Cheese Frosting

Ingredients

• 4.5 Medjool dates (Pitted; soak in water for about 30 minutes, then drain and mash or blend into a smooth paste.)
• Water (For soaking the dates; use enough to fully cover them.)
• 1 cup All-purpose flour
• 1 tsp Baking soda
• 1 tsp Ground cinnamon
• 0.25 tsp Ground nutmeg
• 0.25 tsp Salt
• 2 Carrots (Medium carrots, grated; about 1 to 1 1/2 cups.)
• 2 Eggs (Medium.)
• 1 tsp Vanilla extract (For the cake batter.)
• 2.5 tbsp Maple syrup (For the cake batter; use 2 to 3 tablespoons.)
• 0.333 cup Greek yogurt or skyr (For the cake batter.)
• 1.5 tbsp Milk (Optional; add 1 to 2 tablespoons only if the batter seems too dry.)
• 125 g Philadelphia original cream cheese (Brick-style cream cheese, brought to room temperature.)
• 0.25 cup Plain Greek yogurt or skyr (For the frosting.)
• 0.5 tsp Vanilla extract (For the frosting.)
• 1.5 tbsp Maple syrup (For the frosting; use 1 to 2 tablespoons.)
• Salt (A pinch, for the frosting.)

Steps

1. 1

   Pit 4 to 5 Medjool dates and place them in a bowl. Cover with water and soak for about 30 minutes, until softened.

2. 2

   Drain the softened dates thoroughly. Mash them with a fork or blend them until completely smooth and paste-like. Set the date paste aside.

3. 3

   Preheat the oven to 350°F (175°C). Lightly grease or line a 9-by-5-inch loaf pan with parchment paper.

4. 4

   In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt until evenly combined.

5. 5

   In a larger bowl, add the grated carrots, date paste, eggs, 1 teaspoon vanilla extract, 2 to 3 tablespoons maple syrup, and 1/3 cup Greek yogurt or skyr.

6. 6

   Stir the wet ingredients together until the eggs are fully incorporated and the mixture is evenly blended.

7. 7

   Add the dry mixture to the bowl of wet ingredients. Mix just until fully incorporated; do not overmix. The batter may look somewhat dry.

8. 8

   If the batter is too dry to spread, mix in 1 to 2 tablespoons of milk, adding only enough to make a thick, workable batter.

9. 9

   Transfer the batter to the prepared loaf pan and smooth the surface evenly with a spatula.

10. 10

    Bake at 350°F (175°C) for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out dry or with only a few crumbs attached.

11. 11

    While the cake bakes, place the room-temperature cream cheese, 1/4 cup Greek yogurt or skyr, 1/2 teaspoon vanilla extract, 1 to 2 tablespoons maple syrup, and a pinch of salt in a bowl.

12. 12

    Whip the frosting with a hand mixer until smooth and creamy. Alternatively, blend the ingredients until smooth in a blender.

13. 13

    Remove the cake from the oven and let it cool completely before spreading the cream cheese frosting over the top. Slice and serve.

Notes

Store covered in the refrigerator for up to 1 week. The frosting should be spread only after the cake has cooled completely. The transcript says the dates were soaked for about 20 minutes, while the written recipe specifies about 30 minutes; the written recipe was followed.

Nutrition per serving

• dessert
• baked
• carrot cake
• vegetarian
• make-ahead
• reduced refined sugar
• cream cheese frosting
• loaf cake