A homey and healthy carrot cake recipe that signals spring is near and is an excellent excuse to eat irresponsible levels of cream cheese frosting. 

A very easy healthy cake to make without sacrificing a speck of texture or flavour.

Ingredients:

1 2/3 cups all purpose & pastry flour

3/4 cup whole wheat flour

2 tsp baking soda

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp kosher salt

1 large egg

2 large egg whites

1 1/4 golden sugar

1/4 cup cooking oil

2 tsp vanilla extract

2 1/2 cups grated carrots

1 cup crushed pineapple (drained)

1/2 cup shredded sweetened coconut

2/3 cup buttermilk at room temperature

1/2 cup walnuts or pecans, toasted and roughly chopped

1/4 cup sultana raisins

For the Greek Yogurt Cream Cheese Frosting

3 ounces reduced fat cream cheese

2 tbsp Greek yogurt

2 tbs unsalted butter softened

1/2 tsp vanilla extract

1/8 tsp kosher salt

1 1/4 cup powdered sugar

toasted chopped pecans or walnuts

1.Preheat the oven to 350 degrees F, lightly spray a 10 inch springform pan with non stick spray

2. In a medium bowl, store together the all purpose flour and whole wheat pastry flour, baking soda, cinnamon, nutmeg and salt. Set aside

3. In the bowl of a standing mixer fitted with a paddle attachment or a large mixing bowl, beat together the egg, egg whites, golden sugar, oil, and vanilla extract on medium speed until well combined. Add the grated carrots and beat for 1 minute. Add the pineapple and shredded carrots and beat till incorporated.

4. With a wooden spoon, stir in half of the flour mixture, just until the flour almost disappears. Stir in the butter milk. Add the remaining flour mixture continuing to stir in by hand, just until combined. Gently fold in the walnuts and raisins.

5. Pour the batter into the prepared baking pan. Bake for 40to 45 minutes until a toothpick inserted into the center comes out clean. (Check at the 30 minute mark-if the edges of the cake are browning too quickly, tent with foil, ten return to the oven to finish baking). Remove the cake from the oven an let cool completely in the pan.Run a dull knife, such as a  butter knife, alon the edge of the cake to loosen, then un mold it. Carefully transfer the cake to a serving plate.

6.Meanwhile, prepare the frosting in a  medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, almond extract, and salt at medium speed for 2 minutes until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. beat 1 to 2 minutes untill well combined.

7. Spread frosting evenly over the cooled cake. Sprinkle with toasted nuts and serve.