Calling out all carrot cake lovers. This recipe is the die for. The most moist carrot cake for only 190 calories per piece. 12 slices depending on desired size. No complaints, get making!

INGREDIENTS
270g whole wheat or gluten-free flour
2 ¼ tsp baking powder
¾ tsp baking soda
2 ½ tsp ground cinnamon
¾ tsp ground nutmeg
½ tsp salt
2 tbsp coconut oil or unsalted butter, melted and cooled slightly
3 large egg whites
1 tbsp vanilla extract
120g plain nonfat Greek yoghurt
60ml maple syrup
1 1/4 tsp vanilla stevia
180ml skimmed milk
265g freshly grated carrots (about 4-5 medium, peeled first!) For the frosting:
240g plain nonfat Greek yogurt
226g block Greek yoghurt cream cheese softened
1 ¼ tsp vanilla stevia

METHOD

1) Preheat the oven to 180•c and grease/line a 10” square baking tin.

2) In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3) In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the maple syrup and stevia.

4) Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. Gently fold in the carrots.

5) Pour the batter into the lined and greased baking tray. Bake at 180•c for 24-28 minutes, or until the centre feels firm to the touch and a toothpick inserted into the centre comes out clean. Cool in the pan for 10 minutes before transferring to a cooling rack.

6) To prepare the frosting, add the Greek yogurt, Greek yogurt cream cheese, and stevia to a medium bowl, and beat with an electric mixer until smooth.

7) To finish the cake, spread a generous dollop of frosting on top of the cake. Then serve.