Rustic Carrot Cake Loaf with Coconut Yogurt Icing

grandmas rustic coconut carrot cake recipe yogurt icing dairy free eggless healthy toasted raisins easy cheap better baking bible blog

Introducing a new twist on grandma’s carrot cake featuring coconut yogurt frosting! How neat is that? Enjoy a delicious and moist combination of carrots, raisins, coconut, yogurt, and a tasty blend of spices – all guilt free! I never attempted to make frosting using yogurt, but after whipping up this creamy coconut dream, I will definitely never go back to sugar-based icings. This is a lot healthier than butter/sugar and it tastes almost exactly like I’m eating cream cheese frosting!

I have to admit I was a little worried about making this cake, but in the end it turned out beautifully. To decorate I used toasted coconut, which really gave it a kick! The next time I make this cake I will try adding some toasted walnut to the batter to give it a little more crunchiness. I also think if I added some pineapple it would turn from rustic to tropical! 

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Rustic Carrot Cake Loaf with Coconut Yogurt Icing

 
Milk-free, eggless carrot cake loaf with coconut yogurt frosting!
 
Ingredients:
 
For Cake
 
  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1 tsp baking soda
  4. 1⁄2teaspoon salt
  5. 2 tsp ground cinnamon
  6. 1⁄2 teaspoon ground nutmeg
  7. 3/4 cup grated carrot
  8. 1⁄2cup raisins
  9. 1⁄4 cup vegetable oil
  10. 1 tsp white vinegar
  11. 1 cup water
For Coconut Yogurt Frosting
 
  1. 2 packages of Greek yogurt (10 oz each)
  2. 1/2 cup powdered sugar
  3. 3/4 cup shredded coconut, sweetened
  4. 1 tablespoon vanilla extract
  5. Toasted coconut for garnish
Directions:
 
To Make Cake
 
  1. Preheat oven to 180C and grease and flour a loaf pan. Mix all ingredients together with a wooden spoon until everything is well combined.
  2. Pour into pan and bake for about 20 mins or until toothpick comes out clean.
To Make Icing
 
  1. Pour Greek yogurt into a large bowl. Using an electric mixer mix 1/2 cup powdered sugar 1 tablespoon vanilla extract. Beat on high for 1 minute then add 1/2 cup shredded coconut and continue to beat for another minute. Refrigerate for at least 30 minutes to help thicken the icing.
To Assemble
 
  1. Make sure your cake is cooled down completely! Slice the cake in half and slather on a generous amount of frosting. Leave enough for the top of your cake and garnish with toasted coconut.

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