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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 
 

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,

Brittany

 

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2 Comments


Joanne Graves
Joanne Graves
Apr 02, 2021

Can't wait to make this!


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Joanne Graves
Joanne Graves
Apr 04, 2021
Replying to

I made it last night and it is indeed

a showstopper! The frosting doesn't remind me of cream cheese frosting, but it's delish nonetheless!

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