HEALTHY CARROT CAKE

• Preheat oven 350 F.
• Place 2 round, 9-inch cake pans on parchment paper and trace around them. Line the bottoms of pans with parchment and grease with coconut oil (can use spray). (See Notes)
• In a medium bowl, whisk eggs and then add the rest of the wet ingredients. Whisk until smooth.
• Next, shift in spices, flour & baking soda. Add in salt. Mix gently until well incorporated
• Lastly, fold in shredded carrots.
• Bake at 350 F. on middle rack for 19-22 minutes until a toothpick comes out clean or with a few moist crumbs.
• Let cool completely and make the icing.

FROSTING:

Combine softened cream cheese, powdered sugar, and plant-based milk (or water) in a medium bowl. Beat with a hand mixer or standing mixer until smooth. Frost cake, adding a layer of frosting in between cakes (flat sides together). Decorate with chopped walnut, pecans, or ground cinnamon.

NOTES:

• To make this cake gluten-free: you can use 1-1 gluten-free flour.
• Egg replacement: use 2 flax eggs and 1/2 cup more unsweetened almond milk (or milk of choice) to replace the 4 regular eggs. Make 2 flax eggs by combining 2 Tbs ground flax + 4 Tbs water. Let sit and thicken for at least 5 minutes. The cake is a little less fluffy, but it is so good and extremely moist!
• Don’t have parchment paper: just really grease the pans well and be patient when getting the cake out after baking. Run a thin plastic spatula or knife around the edges of the cakes.
• Pureed Sweet Potato: It’s what makes this carrot cake moist without having to add a ton of oil!
• Eggs: this recipe uses 4 eggs for texture and fluffiness. See Notes if you’re interested in making this cake vegan.
• Coconut Sugar: sweetens this cake perfectly while adding hints of nutty caramel undertones.
• Vanilla: gives it that extra kick of flavor.
• Refined Coconut Oil: only a couple tablespoons of coconut oil are needed for this recipe. It makes this healthy carrot cake lower in calories and fat than your typical cake (may substitute other oil).
• Plant-based Milk: any milk works.
• Spices: cinnamon, ginger, nutmeg, and pink Himalayan salt for the absolute perfect spice combination.
• White Whole Wheat Flour: higher in fiber, protein, and nutrients than all-purpose flour (health benefits of whole wheat flour). For gluten-free option, see Notes.
• Carrots: this recipe uses 3 cups of shredded carrots.

From secretlyhealthyhome.com