Healthy Carrot Cake
Ingredients
Carrot Cake
-
¾
cup
shredded carrots
-
½
cup
crushed canned pineapple
-
¼
cup
coconut oil
-
1
tablespoon
vanilla extract
-
1½
teaspoons
apple cider vinegar
-
1½
cups
gluten-free flour
-
½
cup
coconut sugar
-
2
teaspoons
cinnamon
-
¼
teaspoon
ground ginger
-
1
teaspoon
baking soda
-
½
cup
raisins
-
½
cup
chopped walnuts
Cream Cheese Frosting
-
1
8 oz container
dairy-free cream cheese
-
½
cup
vegan butter
-
1
cup
powdered sugar
-
1
teaspoon
vanilla extract
-
2
teaspoons
lemon juice
Instructions
- Preheat the oven to 350°F and grease an 8x8 square baking dish.
- In a medium bowl, mix together the shredded carrots, crushed pineapple, melted coconut oil, vanilla extract, and apple cider vinegar.
- Fold in the gluten-free flour, coconut sugar, cinnamon, ground ginger, baking soda, raisins, and chopped walnuts.
- Transfer the mixture to the greased baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before adding the cream cheese frosting.
- To make the frosting, beat together the dairy-free cream cheese and vegan butter, then gradually add in the powdered sugar until combined.
- Add the vanilla extract and lemon juice to the frosting and beat until smooth.
- Top the cooled cake with the cream cheese frosting and cut into squares.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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