Healthy Vegan Carrot Cake with Cream Cheese Frosting
Ingredients
The cake
-
2
Tbsp
flaxseed meal
-
4
Tbsp
water
-
1
cup
whole wheat flour
-
¼
cup
protein powder
-
1/8
cup
coconut flour
-
1/8
cup
granulated sweetener of choice
-
1
tsp
baking powder
-
1
tsp
baking soda
-
2
tsp
cinnamon
-
1
tsp
nutmeg
-
½
tsp
allspice
-
¼
tsp
salt
-
½
cup
Vanilla Icelandic yogurt
-
¼
cup
honey or agave
-
¼
cup
unsweetened applesauce
-
¼
cup
milk of choice
-
2
tsp
apple cider vinegar
-
1 ½
cup
shredded carrots
-
½ - ¾
cup
raisins
The frosting
-
3
oz
cream cheese
-
¼
cup
powdered sugar of choice
-
½
cup
yogurt, vanilla
-
¼
cup
coconut milk
-
½
tsp
vanilla paste
-
½
tsp
lemon juice
-
2
Tbsp
brown rice flour
Instructions
- Preheat the oven to 325°F and grease a 9-inch round cake pan.
- In a small bowl, mix flaxseed meal and water to create a flax egg and set aside.
- In a mixing bowl, combine the dry ingredients: whole wheat flour, protein powder, coconut flour, sweetener, baking soda, baking powder, spices, and salt.
- In a separate large bowl, mix the wet ingredients: yogurt, honey, applesauce, milk, vinegar, and the flax egg.
- Combine the dry ingredients with the wet ingredients until fully incorporated, then fold in the shredded carrots and raisins.
- Pour the batter into the prepared pan and bake for 24-26 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely.
- For the frosting, cream together cream cheese, powdered sugar, yogurt, coconut milk, vanilla paste, and lemon juice.
- Stir in the brown rice flour.
- Once the cake is cooled, spread the frosting on top and enjoy.
Nutrition Facts (estimated)
Servings
16 slices
Calories
180
Total fat
7g
Total carbohydrates
25g
Total protein
5g
Sodium
150mg
Cholesterol
20mg
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