Carrot Cake Recipe With Yogurt

Fancy a sweet thought but the problem of too much calories you haunts? No problem, except that some snatch to rule you can always make in the diet, in the kitchen can prepare a thousand sweet light recipes, just apply some trickery, in order to make the most delicate cakes and less caloric.

Today we find a recipe for a cake made of carrots, delicious, healthy, and not too full of calories and added sugars. We discover together how do you prepare the carrot cake and yoghurt dressing.

Carrots are sweet, a vegetable that lends itself to lots of recipes, including desserts, and are delicious (and healthy). With a few ingredients, you can create a cake not so much energy and that is good for your health, just balance well the ingredients. Let's see the recipe step by step.


250 g carrots
220 g flour
60 g brown sugar
1 jar of low-fat plain yogurt
2 eggs
Grated lemon zest
1 sachet of baking powder
almond aroma


In a bowl beat the egg yolks and sugar until mixture is fluffy. Add flour slowly, mixing and rain starting to knead with your hands. Finely chop the carrots (also mixer) and add mixing together with nonfat yogurt, egg whites whip egg whites, and a hint of almond aroma and finally the lemon zest to perfume the dough.

Then add the sachet of baking powder and continue to mix well all ingredients. Take a cake-tin covered with baking paper or very lightly buttered and pour the dough evenly. Bake in preheated oven at 180 degrees for about thirty minutes. Always check when cooked with a toothpick, let cool in fridge for about two good hours and serve.