from 1 vote
Lighter Carrot Cake
This gluten free carrot cake is made lighter with half the oil, sugar and eggs but just as much flavor! Topped with a homemade cream cheese glaze, this moist carrot is to die for!
For the Carrot Cake:
low fat vanilla greek yogurt
Bob's Red Mill Gluten Free 1 to 1 Baking Flour
For the Cream Cheese Frosting:
Preheat your oven to 350 degrees.
Combine your brown sugar, sugar, oil, greek yogurt, eggs, and crushed pineapple in a large bowl.
In another bowl, combine your flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Add your flour mixture to your sugar mixture and stir together.
Fold in the carrots and mix well.
Pour the batter into a greased and lightly floured bundt pan.
Bake for 45-50 minutes until a toothpick comes out clean.
Allow to cool completely.
Whip your cream cheese until smooth.
Add in your butter and powdered sugar and continue to mix until frosting is completely blended.
Add in your milk 1 TBS at a time, until frosting is thin enough to lightly drape over the top of the cake and down the sides.
Cover cake in cream cheese frosting as desired.
Slice and serve.
Store leftovers in the fridge, covered for up to 4 to 5 days