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Apple Carrot Cake with Greek Yogurt Frosting

This Apple Carrot Cake topped with a Cinnamon Greek Yogurt is perfect for an afternoon treat or any time of the day!

Apple Carrot Cake topped with a Cinnamon Greek Yogurt - Perfect for an afternoon treat

Hey! It’s Holly again, and It’s thrilling to be back another month to share one of my favorite recipes with you. It’s healthy, it’s delicious, and it’s perfect for all the kiddos in your life.

Let’s talk cake. We all love it, right? So many different flavor combos (this chocolate + coconut one being my favorite). All the fluffy frostings that you just can’t help but dip your finger into. And kids just can’t seem to get enough. The thing is, I went to a birthday party last weekend, and while I can’t be judge-y, I was a little appalled at the cake that was brought out when it came time to blow out the candles. I can understand the need for a store-bought cake.  A cake that is dyed to be about 5  different totally unnatural colors is just a little much right? Yeah, totally not my style.

In my opinion, the foods we put in our bodies should be natural colors. Because of that, almost all the baked goods on my site are a very bland natural brown color, but that’s okay! At least I feel safe knowing my insides aren’t a tie-dye of blue and purple swirls!

Apple Carrot Cake topped with a Cinnamon Greek Yogurt - Perfect for an afternoon treat

I always go back to thinking about my own baby (who is totally not a baby anymore). Almost 8 years ago, he was diving into his first cake, and I couldn’t imagine it being anything sugar-laden or dye-filled. Looking back, it makes me wonder – what makes us make that switch? We gradually allow all the added preservatives and unknown ingredients into our lives and our kids’ lives. We would have never allowed it for our 1-year-olds!!

So I was inspired to create a completely natural cake for you that is full of only good-for-you ingredients and very minimal sweetener. The apple in this cake adds lots of sweetness already, so there’s no need! I like to use my favorite peeler and spatula to make this delicious treat.

Apple Carrot Cake topped with a Cinnamon Greek Yogurt - Perfect for an afternoon treat

And I wasn’t actually planning on topping the cake with a frosting, but dang… when you can whip up a yogurt frosting in about 30 seconds like this one, why not, right?

Besides, what fun is it to watch a smash-cake destruction on a baby’s first birthday without the frosting?

Apple Carrot Cake topped with a Cinnamon Greek Yogurt - Perfect for an afternoon treat

FOOD - Apple Carrot Cake topped with a Cinnamon Greek Yogurt. Perfect for an afternoon treat!

Holly shares healthy recipes, motivation, and fitness tips over at Happy Food Healthy Life.

Apple Carrot Cake with Greek Yogurt Frosting

  • 1 large – egg
  • 1/2 cup – brown sugar
  • 1/3 cup – coconut oil
  • 1/4 cup – agave nectar
  • 1/4 cup – Greek yogurt, plain
  • 2 teaspoon – vanilla extract
  • 2 teaspoon – cinnamon
  • 1/2 teaspoon – nutmeg
  • 1 cup – pastry flour, whole wheat
  • 1/2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1 dash – salt
  • 3/4 cup grated – carrot
  • 1 medium – apple
Serve With:
  • 1 cup – Greek yogurt, plain
  • 2 teaspoon – cinnamon
  1. Preheat oven to 350F. Spray one round 8-inch cake pan with non-stick spray.
  2. In a large bowl, add the egg, brown sugar, coconut oil, agave, Greek yogurt, vanilla, cinnamon, and nutmeg, and whisk to combine.
  3. Add the whole wheat flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't over mix.
  4. Add the carrots, apples, and fold gently to combine.
  5. Turn batter out into the prepared pan, smoothing the top lightly with a spatula. The batter will be very thick, this is what you want.
  6. Bake for about 35-45 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your cake, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
  8. To make "frosting", simply mix the yogurt and cinnamon together and top on a completely cooled cake.

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