HEALTHY CARROT CAKE

March 31, 2022

Ingredients

4 Eggs (See Notes For Flax Egg/Vegan Option)
½ Cup Sweet Potato Puree (bake & use blender or baby food (w/no other ingredients)
1 Cup + 1 Tbs Coconut Sugar
1 tsp Vanilla Extract
2 Tbs Refined Coconut Oil (can sub olive oil or avocado oil)
¼ Cup + 1 Tbs Plant-based Milk (I use unsweetened almond milk) (See Notes if using flax eggs)
2 tsp Cinnamon
½ tsp Pink Himalayan Salt
½ tsp Ginger
½ tsp Nutmeg
2 Cups White Whole Wheat Flour (or Whole Wheat Pastry Flour) (See Notes)
3 Cups Shredded Carrots
2 tsp Baking Soda

CREAM CHEESE FROSTING:

1 block (8 oz) Cream Cheese (you can use low fat or vegan)
½ cup powdered sugar (may add more to taste)
1 Tbs plant-based milk (or milk of choice or water)

Directions

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

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