Healthy Carrot Cake
Ingredients
Carrot Cake
-
1½
cups
almond flour
-
½
tsp
salt
-
1
tsp
baking soda
-
1
tbsp
cinnamon
-
½
tsp
nutmeg
-
½
tsp
dried ginger
-
4
large
eggs
-
1
cup
pumpkin
-
½
cup
maple syrup
-
½
cup
coconut oil, melted
-
¼
cup
almond butter
-
2
tsp
vanilla
-
2
cups
finely grated carrots
-
⅔
cup
chopped walnuts or pecans
-
⅔
cup
raisins
-
to taste
coconut and more walnuts for sprinkling
Cream Cheese Frosting
-
2
blocks (8 oz each)
Neufchatel or reduced fat cream cheese, softened
-
2
cups
powdered sugar
-
¼
cup
butter, softened
-
2
tsp
vanilla
-
½
tsp
cinnamon
-
¼
tsp
salt
Instructions
- Preheat the oven to 350°F and grease two 8-inch cake pans, lining the bottoms with parchment paper.
- Mix the dry ingredients (almond flour, salt, baking soda, cinnamon, nutmeg, and ginger) in a small bowl.
- In a large bowl, whisk together the eggs, maple syrup, coconut oil, and almond butter.
- Add the pumpkin and vanilla to the wet mixture and whisk until combined.
- Stir the dry ingredients into the wet mixture until well combined.
- Fold in the grated carrots, raisins, and walnuts, then divide the batter between the two prepared pans.
- Bake for 34-36 minutes, or until a toothpick inserted comes out clean. Cover with aluminum foil if the tops darken too quickly.
- While the cakes bake, prepare the frosting by blending the cream cheese, powdered sugar, butter, vanilla, cinnamon, and salt until creamy. Chill in the fridge for 30 minutes.
- Allow the cakes to cool completely before frosting to prevent sogginess.
- Frost the top of one cake layer, add the second layer, and frost the top and sides as desired. Top with extra walnuts and coconut.
Nutrition Facts (estimated)
Servings
12 slices
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
200mg
Cholesterol
100mg
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