Healthy Carrot Cake
Ingredients
The cake
-
4
eggs
eggs
-
1
cup
unsweetened applesauce
-
⅔
cup
coconut oil, melted
-
1 ½
cups
classic Lakanto sweetener
-
1
tbsp
vanilla
-
2
cups
Bob’s Red Mill 1-1 Gluten-Free Flour
-
1
cup
almond flour
-
2
tsp
baking powder
-
1
tsp
baking soda
-
½
tsp
salt
-
2
tsp
cinnamon
-
¾
tsp
ginger
-
⅓
tsp
nutmeg
-
⅓
tsp
cloves
-
3
cups
carrots, grated-small
The cream cheese icing
-
1
cup
cream cheese
-
4 ½
tbsp
butter, melted
-
1
cup
icing sugar
-
3
tbsp
almond milk or plant-based milk
-
1
tbsp
vanilla
To garnish
-
1 ½
cups
walnuts, chopped
-
¼
cup
coconut flakes
Instructions
- Preheat the oven to 350°F and prepare two 8-inch cake pans with parchment paper.
- In a medium bowl, combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk together the eggs, applesauce, Lakanto sweetener, and vanilla using a hand mixer. Slowly add the melted coconut oil.
- Add the dry ingredients to the large bowl and mix until ¾ combined. Scrape the edges and add the grated carrots, mixing until fully incorporated.
- Divide the batter evenly into the prepared cake pans and bake for 25 minutes, testing doneness with a toothpick.
- Allow the cakes to cool on a wire rack.
- For the icing, melt the butter and whip the cream cheese in a medium bowl until soft. Add icing sugar, heavy cream, and vanilla, then mix until light and airy.
- Slowly add the melted butter and mix until smooth, then refrigerate until the cakes are cool.
- To assemble, place one cake layer upside down on a serving plate, spread icing, and sprinkle with half the walnuts. Place the second layer upside down on top.
- Cover the top and sides of the cake with icing and decorate with the remaining walnuts and coconut flakes.
- Chill until ready to serve or allow to soften slightly before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
374
Total fat
22.8g
Total carbohydrates
10.7g
Total protein
7.6g
Sodium
300.9mg
Cholesterol
74.4mg
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