Celebrate anything with this gluten free, grain free, low sugar carrot cake with greek yogurt cream cheese frosting!  Easy to make, perfect to share.

carrot cake with greek yogurt cream cheese frosting (gluten free, grain free, low sugar)

I always get emotional on my birthdays.  I don’t really know why but maybe I go in with unrealistic expectations and I want this huge surprise and it too be a super special day. That right there can lead to a whole lot of disappointment because no one is in my head and of course I don’t vocalize and specify what I want.

What I’m realizing is that if I want a day to look a certain way is that A) I need to say what I want or B) make it happen myself!

carrot cake with greek yogurt cream cheese frosting (gluten free, grain free, low sugar)

That’s what I did with my 10 year blogiversary!  I’m really the main person that’s excited about it, so I decided that we’d celebrate! We just so happened to have my in laws coming over for dinner so they joined us in our cake eating night.  The kids even wanted to blow out the candle (each taking a turn) which made it so fun!

carrot cake with greek yogurt cream cheese frosting (gluten free, grain free, low sugar)carrot cake with greek yogurt cream cheese frosting (gluten free, grain free, low sugar)

I explained what my blog was to the kids, and even showed it to Hunter which he thought was pretty cool. They understand that I’m often taking pictures, and even help with that part, but I think explaining what the internet really is to a 2, 4 and 6 year old is tricky.

Carrot cake creating

Carrot cake is one of my favorites and instead of making a traditional cake, I mixed it up and made it gluten free, grain free and low in sugar!  It was so delicious, moist and one I can’t wait to make again.

I mashed up a couple different recipes to create this one.  I love the minimalist baker’s carrot cake recipe, but I’ve also been making raisin carrot pancake muffins a lot lately (I need to share that one with you guys too), so I created this cake recipe based between those 2 recipes.

carrot cake with greek yogurt cream cheese frosting (gluten free, grain free, low sugar)

For the frosting I kept it suuuuuuper simple.  Cream cheese + plain greek yogurt + maple syrup + vanilla extract.  I LOVE the slight tang from the greek yogurt , plus cream cheese frosting is really the only frosting I personally like.

If you’re looking for a different variation on carrot cake, be sure to check out these carrot cake donuts! They can be tuned into cupcakes or cake form just by adjusting bake time. This cake recipe gives you a slightly more dense cake.  I loved the outcome and whether you’re looking for a gluten free cake or not, it’s super delicious!

We don’t follow a gluten free diet, but I find I often make foods naturally gluten free and don’t try to overload our plates in one specific grain (ei – not always using wheat flour).  I’d call us – gluten lite. This carrot cake uses a mixture of almond flour, tapioca flour and coconut flour (which is based off my favorite pancake mix I’ve been making lately), and even had hidden pumpkin in the recipe! You could sub in applesauce for the pumpkin but I felt it was very fall-esque.

Whatever you are celebrating, make this carrot cake part of the occasion!  Bonus – no major sugar crash at the end of the night.

Happy 10 years of blogging to ME!

carrot cake with greek yogurt cream cheese frosting (gluten free, grain free, low sugar)

Carrot cake with greek yogurt cream cheese frosting (gluten free, grain free, low sugar)

Makes 2 – 6” cakes

Ingredients for cake

  • ½ cup butter, melted
  • ½ cup natural cane sugar
  • ¼ cup maple syrup
  • ¼ cup pumpkin purée (can sub applesauce)
  • 3 eggs
  • 1 cup plain unsweetened almond milk
  • 1 tsp vanilla extract
  • 1.5 cups almond flour
  • 1 cup tapioca flour
  • 3 tbsp coconut flour
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1.5 tsp cinnamon
  • ½ tsp sea salt
  • 1.5 cups grated carrot

Ingredients for frosting

  • ½ cup cream cheese
  • ¼ cup plain greek yogurt
  • 2 tbsp maple syrup
  • ½ tsp vanilla

Directions

  1. Pre-heat oven to 350 degrees F. Cover the bottom of 2 – 6″ cake pans with parchment paper then oil the sides and parchment paper.
  2. Whisk the butter and sugar together. Add the maple syrup, pumpkin purée, eggs, almond milk and vanilla extract.
  3. Add the almond flour, tapioca flour, coconut flour, baking powder, baking soda, cinnamon and sea salt, then stir it all together. Once almost fully mixed, add in the grated carrot. Stir just until there are no clumps and all the flour is mixed in.
  4. Pour into prepared pans.  Bake for 50 minutes (check at 40 minutes). Check for doneness by inserting a toothpick into the center of the cake. If it comes out wet, keep baking until only a dry crumb comes out with the toothpick.
  5. Wait 10 minute then flip cakes into a cooling rack to fully cool.
  6. When the cakes are fully cool, prepare your frosting by whisking together the cream cheese, greek yogurt, maple syrup and vanilla extract. If your yogurt gives you some clumps, just keep whisking, they will eventually smooth out.
  7. Assemble you cake by placing one cooled cake on a cake stand.  Add a thin layer of frosting on top. Add the second cooled cake.  Thinly frost the sides. Add the remaining frosting to the top of the cake!
  8. To decorate make a carrot rose by peeling the length of a full carrot then spiraling it into a circle.  Add chopped pistachios for pretty color on top!

NOTE: These 6″ cake pans are perfect for smaller cakes!  I used 2 in this recipe.  Here is the cake stand I use!

Pin the image to save for later!

gluten free, grain free, low sugar

What is your go-to cake for celebrating?  How do you feel about your birthday?

Heather

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