Easter Carrot Cake

This healthy carrot cake is the perfect sweet treat to brighten up your Easter celebration! Made with Greek yogurt, olive oil, honey, and warm spices like cinnamon and cardamom, it’s a lighter twist on the classic without skimping on flavor. It’s moist, naturally sweet, and a beautiful addition to any Easter table!

Ingredients

• 1/2 cup extra virgin olive oil
• 1/2 cup Greek yogurt
• 1/3 cup milk
• 1/2 cup honey
• 3 eggs, at room temperature
• 2 1/4 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 4 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 2 cups finely grated carrots (Peeled or scrubbed, from about 2 large carrots. You can use food processor to very finely chop instead.)
• 6 Medjool dates pitted and finely chopped (you can use food processor)
• 1/3 cup chopped walnuts
• Powdered sugar, for dusting (optional)

Directions

1. Get ready. Preheat your oven to 350°F. Line a 9-inch square baking pan with parchment paper (or coat well with olive oil).
2. Combine the wet ingredients. In a large bowl, whisk the olive oil, yogurt, milk, and honey. Add eggs one-by-one and whisk to combine.
3. Combine the dry ingredients. In a separate bowl, whisk flour, baking powder, salt, and spices.
4. Make the batter. Add the dry ingredients to the wet ingredients and mix gently with a wooden spoon until just combined.
5. Finish the batter. Gently fold in the carrots, dates, and walnuts. Pour the carrot cake batter into the prepared pan.
6. Bake. Bake in the heated oven until a tooth pick inserted in middle of the cake comes out clean, about 55 minutes to 1 hour. Remove from the oven and set aside to cool completely in the pan.
7. Finish and serve. Dust with powdered sugar, if desired. Cut into 9 or 12 square pieces. Enjoy!