Healthy Carrot Cake

Preheat oven to 350ºF and coat a 9×13 baking pan with coconut oil.

In a medium mixing bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, ground cloves, and set aside.

In a separate mixing bowl, whisk together eggs, coconut oil, vanilla extract, pure maple syrup, yogurt, and almond milk. Add wet ingredients to the dry and stir until just incorporated. Fold in carrots and raisins.

Bake for 20–25 minutes until inserted toothpick comes out clean. Allow to cool completely to room temperature before frosting.

To prepare the frosting, stir together yogurt, pure maple syrup, and vanilla extract. Spread on top of the cooled cake.

Let the frosting set for 1–2 hours before slicing and serving.