Healthy Carrot Cake with Cream Cheese Frosting
Springtime means especially one thing in our household.. carrot cake!
Are you looking for a moist, delicious, and healthier alternative for carrot cake?
Give ours a try and make sure you whip up a batch of the cream cheese frosting.
I love making this recipe as a double layer with frosting in between and on top.
Such a showstopper when bringing this out to the family.
Top with chopped walnuts or shredded carrots for a bit of fun!
Print the recipe here:
Healthy Carrot Cake with Cream Cheese Frosting By: The Jaroudi Family Ingredients: 1 cup oat flour 1 cup whole-wheat flour (or buckwheat for GF) 1 cup shredded carrot 1⁄2 tsp baking soda 1 tsp baking powder 1 tsp nutmeg 1 tsp cinnamon 1⁄2 tsp ginger 1⁄2 tsp apple cider vinegar mixed with 1⁄2 cup nondairy milk 1⁄2 cup carrot juice 1⁄2 cup applesauce 3⁄4 cup date paste 1 tsp vanilla extract Directions: Preheat oven to 350 degrees In a large mixing bowl, add in all the dry ingredients and mix together well In a small cup mix together the non-dairy milk and apple cider vinegar and set aside for around five minutes to make a buttermilk substitute Mix the wet ingredients into the dry mixture including the buttermilk substitute After the dry and wet ingredients are completely incorporated move the cake batter to a 9- inch round cake pan Bake at 350 degrees for 30 minutes [You should be able to use the toothpick test to make sure the cake is fully cooked] Let the cake completely cool before removing it from the pan **Optional** Double the recipe and make two 9-inch round cakes with frosting in the middle/on top Cream Cheese Frosting By: The Jaroudi Family Ingredients: 1 1⁄2 cup of packed cooked Japanese sweet potato (or any sweet potato!) 1⁄2 cup raw cashews 2 large, pitted dates 1 tsp vanilla extract 1 tsp apple cider vinegar mixed with 3/4 cup nondairy milk Directions: In a small cup mix together the non-dairy milk and apple cider vinegar and set aside for around five minutes to make a buttermilk substitute Add all ingredients to a high-speed blender Blend until smooth Store in the refrigerator until ready to frost
I hope you'll give this recipe a try, and let us know if you liked them!
We love seeing photographs of our recipes and just in general hearing from you guys!
Wishing you all the best,
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