Carrot Cake with Apples and Macadamia Nuts

When you think of carrot cake, what comes to mind? For me it’s memories of Grandma Rose’s carrot cake, super rich and luscious! Sweet with brown sugar and a cream cheese frosting! She always made this wonder around the holidays and the entire family really anticipated this incredible dessert! Granted, only one small piece would fill you up, especially after a holiday meal! Here is a healthier version of this delicious cake! Plain Greek yogurt takes the place of shortening. I also substituted cane sugar for the brown sugar. In addition to grated carrots, I added a finely chopped apple and one of my favorite nuts of all time, the macadamia nut! Try this for a dessert during the holidays and I promise everyone will be asking for the recipe! This recipes makes one 9″ x 13″ pan.

Yields12 Servings
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
 
1 1/2 Cups Cane Sugar
 
1 Cup Plain Greek Yogurt
 
2 Eggs
 
2 Cups All Purpose Flour
 
1 1/2 Tsp. Cinnamon
 
1 Tsp. Baking Soda
 
1 Tsp. Vanilla
 
1/4 Tsp. Ground Nutmeg
 
1 Apple, peeled and finely diced
 
2 Cups Shredded Carrots, (about 4-5 medium)
 
1 Cup Chopped Macadamia Nuts
1

 

Heat oven to 350 degrees. Grease and flour 9″ x 13″ baking pan. Mix cane sugar, yogurt, vanilla and eggs in a large bowl until well blended.

Mix together flour, cinnamon, baking soda and nutmeg. Stir into the egg mixture.

Stir in carrots, apple and nuts.

Pour into prepared pan.

Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean.

Cool on wire rack and sprinkle with powdered sugar, if desired.