Healthy Carrot Cake

The BEST healthy carrot cake on the block. Made with gluten-free flower and naturally sweetened with raw honey, you'll feel satisfied and healthy after nibbling on a few of these. Perfect for an after dinner treat, pre-workout snack, or even to start your morning with.

healthy carrot cake

The BEST healthy carrot cake on the block. Made with gluten-free flower and naturally sweetened with raw honey, you'll feel satisfied and healthy after nibbling on a few of these. Perfect for an after dinner treat, pre-workout snack, or even to start your morning with.

Ingredients

• Dry Ingredients:

• 1 cup gluten-free all purpose flour (found at trader joes)

• 3/4 cup rolled oats with ancient grains & seeds (found at trader joes)

• 3 teaspoon ground cinnamon

• 3 teaspoon pumpkin pie spice (found at trader joes)

• 1 teaspoon ground ginger

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• Carrot mix ingredients:

• 4 cups carrots (shredded)

• 4 dates

• 1/2 cup walnuts

• Wet ingredients:

• 1/2 cup whole fat yogurt

• 1/2 cup almond milk

• 2 eggs

• 1/4 cup avocado oil

• 1/4 cup raw honey

• 1 teaspoon vanilla extract

• Optional mix-ins:

• ½ cup raisins

• 1/2 cup coconut shreds

• ½ cup chopped pecans or walnuts

• For the frosting:

• 7 ounces full fat cream cheese (room temperature)

• 1/3 cup full fat yogurt

• 1 teaspoon vanilla extract

• 2 tablespoons raw honey

• 5 drops stevia (if you want sweeter but can be omitted)

• For the topping:

• Extra walnuts and shredded coconut

Instructions

1. Preheat oven to 350 degrees F. Grease baking sheet and/or pan with oil of choice. (Baking sheet will be for cookies. Baking pan will be for bars). Line baking sheet and pan with parchment paper to avoid cake from sticking. Set aside. Video showing this process.

2. In a large bowl, whisk the dry ingredients together. Set aside. Video clip

3. In a food processor or by hand, grate whole carrots to end with 4 cups. Add dates and process till finally chopped. Add walnuts and pulse to combine. Set aside.

4. In a large bowl, whisk together the wet ingredients. Video clip

5. Combine carrot mix to wet ingredients and fully incorporate. Video clip

6. Slowly incorporate dry mix into wet/carrot mix.

7. Add optional mix ins at this stage and mix to incorporate.

8. Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in raisins and nuts, if using.

9. Scoop batter with cookie scoop for baking sheet. Pour batter into baking pan for bars. Or split batter in half and do one of each. For cookies: bake for 40 minutes or until golden and fork comes out clean. For bars: bake for 45 minutes or until fork comes out clean. Video clip

10. Allow cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it. This is very important. Cakes can be made a day ahead if you’d like.

11. Make your frosting: In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. Add the frosting ingredients and beat for 2-3 minutes more. Video clip

12. Now it’s time to frost the bars: either spread frosting along bars and evenly coat. Thickness is personal preference but I go for about 1/4 inch thick. Follow up with optional toppings. Slice evenly into bars. For cookies: Mix frosting with additional almond milk to thin out (start with 1 tablespoon and adjust if needed). Pour frosting into zip lock bag and seal. Cut a tiny hole in the bottom of the bag and pipe batter onto cookies. Top with optional toppings.

13. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness. Serves 16.