I had a couple of requests for my healthy carrot cake recipe (it has no sugar or butter it). For those of you who don't know, I'm STILL on my "get rid of the baby weight" diet (sigh, for those of you can relate, metabolisms suck as you get older). This hits the spot when you have a craving Enjoy ! CARROT CAKE RECIPE
1 cup of almond flour
2 teaspoon of baking powder
1 teaspoon of cinnamon
2 whole eggs
1/4 cup of organic honey
1/4 cup of coconut oil
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 1/2 cups of organic carrot, peeled and grated
1/4 cup crushed no salt walnuts (or any other nuts)
ESSENTIALS FOR THE FROSTING
1/2 cup of light ocream cheese
1/2 cup of Greek yogurt
1 teaspoon of vanilla extract
1 teaspoon of Stevia
Preheat your oven to 180 degrees and mix the baking powder, cinnamon and almond flour together in a bowl. Set aside.
Next, beat 2 whole eggs well, until foamy in consistency. Once foamy, add 1/4 cup organic honey. Then, beat again for approximately 2 to 3 minutes.
Add the apple sauce, vanilla extract and coconut oil to the bowl. Mix well.
Next, add in the half of the dry ingredients you initially set aside. Mix thoroughly. Then, add the remaining dry ingredients and stir well. Finally, add the grated carrots and crushed walnuts. Pour the batter into a greased 8 inch cake pan. I spray my pan with PAM coconut oil spray. Make sure the batter is spread out evenly so you don't end up with a lop sided cake! Bake the batter in the oven for 30-35 minutes.
While it is baking, make the light cream cheese frosting: take 1/2 cup of light cream cheese and beat until soft for about a minute.
Next, add the 1/2 cup of Greek yogurt and 1 teaspoon of vanilla extract. Continue to beat the mixture for about 2-3 minutes until well combined. Finally, stir in 1 teaspoon of Stevia. Place the cream cheese frosting mixture in fridge until ready to use.When the cake is done, remove from then oven. After the cake has cooled completely to room temperature, spread the frosting on evenly. Lastly, place the cake in the fridge until the frosting is set. Top the the cake with 1/4 cup of crushed walnuts!