Classic Carrot Cake

INGREDIENTS

for the cake

1 1/2 cups

whole wheat flour (measured correctly)

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1 1/2 tsp

ground cinnamon

1/2 tsp

ground nutmeg

1/4 tsp

salt

1 tbsp

coconut oil, melted and cooled slightly

large egg, room temperature

2 tsp

vanilla extract

1/2 cup

maple syrup

1/4 cup

plain nonfat Greek yogurt

1/4 cup

nonfat milk

2 cups

freshly grated carrots (about 3 medium)

for the frosting

8 oz

nonfat ricotta cheese

3 tbsp

plain nonfat Greek yogurt

2 tbsp

agave

1 tsp

vanilla extract