Healthy Carrot Cake with Cream Cheese Frosting

thejaroudifamily
Apr 2, 2021
2 min read

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