Irresistible Gluten-Free & Refined Sugar-Free Carrot Cake with Greek Yoghurt Frosting

Looking for a delicious, naturally sweetened, and gluten-free carrot cake? This recipe is packed with carrots, apples, nuts, and warming spices and is topped with a luscious Greek yoghurt frosting instead of traditional sugary icing. It’s a perfect, wholesome treat for any occasion!

Irresistible Gluten-Free & Refined Sugar-Free Carrot Cake with Greek Yoghurt Frosting

Ingredients

For the Carrot Cake:

• 220g peeled and grated carrots

• 200g sweet apples, grated with the peel on

• 4 eggs (room temperature)

• 1 tbsp honey or coconut sugar

• 115g melted butter

• 100g Greek yoghurt (10% fat)

• 40g chopped dried apricots or prunes

• 40g raisins

• 100g almond flour

• 100g oat flour

• 30g coconut flour

• 90g walnuts, finely chopped

• 10g baking powder

• 4 teaspoons cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon nutmeg

• ½ teaspoon ground cardamom

For the Greek Yoghurt Frosting:

• 400g thick Greek yoghurt (10% fat)

• 2 tbsp honey, melted at a very low temperature

Toppings:

• Crushed walnuts and pecan nuts

• Slivered almonds

Instructions

1. Prepare the Cake Batter

1. Preheat the oven to 180°C (350°F).

2. Line the bottom of a 20 cm springform or loose-bottom baking tin with parchment paper and grease with butter.

3. Using an electric handheld mixer or food processor, beat the eggs with honey or coconut sugar until pale and fluffy (about 2 minutes).

4. Add the melted butter and Greek yoghurt, mixing until combined.

5. In a separate bowl, mix the almond flour, oat flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and cardamom.

6. Gradually add the dry ingredients to the wet mixture, stirring until well combined.

7. Lastly fold in the grated carrots, apples, dried apricots, and raisins.

2. Bake the Cake

1. Spoon the batter into the prepared baking pan and smooth the top with a spatula.

2. Bake for 55-60 minutes, checking after 45 minutes. If the top is golden brown, loosely cover it with baking paper to prevent burning.

3. Test for doneness by inserting a skewer; if it comes out clean, the cake is ready.

4. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

3. Prepare the Frosting

1. In a bowl, mix the Greek yoghurt and melted honey until smooth.

2. Once the cake has cooled, spread the frosting evenly over the top.

3. Sprinkle with crushed walnuts, pecans, and slivered almonds.

Storage & Serving Tips

• Store in the refrigerator for up to 3-4 days.

• Serve chilled or at room temperature for the best flavour.

• Perfect as a healthy dessert!

Why You'll Love This Recipe

✔ Gluten-Free & Refined Sugar-Free – A healthier take on a classic favourite.

✔ Naturally Sweetened – With apples, carrots, dried fruits and a touch of honey.

✔ Rich in Flavour & Nutrients – Packed with fibre and warming spices.

Enjoy this wholesome and indulgent carrot cake that’s both nutritious and delicious!