Step 1

In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.

Step 2

In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.

Step 3

Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.

Step 4

Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).

Step 5

Add carrots, walnuts and coconut flakes; stir gently just enough to combine.

Step 6

Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.

Step 7

Remove from the oven and cool off completely (about 4-5 hours).

Step 8

While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.

Step 9

When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.