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 Fr

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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 

*Get the cake pan we used here*

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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!

Watch the video of this recipe here

Wishing you all the best,

Brittany

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