Carrot Cake Re-Mix with Greek Yogurt Frosting

LIZ'S HEALTHY TABLE
16Ingredients
45Minutes
270Calories

Ingredients

US|METRIC
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup toasted walnuts (roughly chopped)
  • 1/4 cup ground flaxseed
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs (beaten, we use omega-3 eggs)
  • 1 cup granulated sugar
  • 1/2 cup canola oil (organic)
  • 1/2 cup pumpkin puree (canned 100%)
  • 1/4 cup low fat milk
  • 1 teaspoon vanilla extract
  • 12 ounces carrots (peeled and shredded on the large holes of a box grater, 2 cups)
  • 2 cups greek yogurt (vanilla, we use whole milk but to cut the fat further, you can use reduced fat)
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    NutritionView More

    270Calories
    Sodium9% DV220mg
    Fat20% DV13g
    Protein12% DV6g
    Carbs11% DV32g
    Fiber12% DV3g
    Calories270Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol45mg15%
    Sodium220mg9%
    Potassium240mg7%
    Protein6g12%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber3g12%
    Sugars17g34%
    Vitamin A100%
    Vitamin C4%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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