Carrot Cake with Yogurt Cream

  • 10 servings
  • 1 hr 15 mins
  • 540 kcal
  • VE

This carrot cake uses Greek yoghurt frosting instead of cream cheese, making for a yummy and slightly healthier version of the classic.

A carrot cake without cream cheese? I know, it sounds like a sin! But don’t worry, I haven’t forgone that glorious, tangy white frosting entirely - I’ve just swapped up the cream cheese for a Greek yoghurt frosting.

Higher in protein and lower in fat, Greek yoghurt is always my yoghurt of preference, and that mixture of tart yoghurt and sweet icing sugar always sets off carrot cake perfectly. Give it a try!

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Comments

Lina
Lina19 May, 22 @ 6:00pm

The best carrot cake I’ve ever tried πŸ˜‹

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