Your favorite treat made healthy and nutrient dense.
Veggies can be sweet!
This is the perfect treat or holiday dessert when hosting Easter brunch. This Carrot Cake is nutrient dense and light!
Check out the recipe and feel free to share using the share button below:
Healthy Carrot Cake
Equipment
- Medium Bowl
- Blender
- Box Grater
- Spatula
- Baking pan Recommend loft pan
- Whisk
Ingredients
Cake:
- 2 cup shredded carrots
- 3 eggs
- ½ cup plain yogurt
- ½ cup coconut oil
- ½ cup honey
- 2¾ cup oats blended to powder
- 1 tbsp baking powder
- 1 tbsp cinnamon
Frosting:
- 12 oz cream cheese
- ⅓ cup raw honey
- 1 tbsp cinnamon ceylon
Instructions
Cake:
- Preheat the oven at 350℉.
- In a medium mixing bowl combine cake wet ingredients: eggs, honey, and yogurt.
- Shred your carrots and add them to your bowl along with baking powder and cinnamon.
- Add oats to blender, until close to a powder like consistency. Add to carrot mixture and stir together well with a spatula
- Pour into desired pan (loaf pan) and bake for 35-40 minutes. Check with tooth pick that it comes out dry. Let it cool while you prepare frosting.
Frosting:
- In a small bowl, use a whisk to mix cream cheese, honey and cinnamon.
- Use spatula to spread frosting on cool cake.
Storage:
- Store in refrigerator for up to 5-7 days.
Tried this recipe?Let us know how it was!
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