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    Author: Coach Tammy Lee Slauenwhite

    With over 22 years of working in the wellness and fitness industry, Tammy has become an ambitious and inspiring leader among her followers. She specializes in sustainable weight loss, strength and condition, and coaching for endurance sports. As a canfitpro PRO TRAINER, she also teaches wellness and fitness certification courses. Tammy has been awarded the canfitpro 'Rookie of the Year' PRO TRAINER Award, the Triathlon Nova Scotia 'Adrian Campbell Sportsmanship Award' and has received recognition from the Municipality of Lunenburg for raising over $7000 for PRO Kids. Tammy's expertise has been featured in the canfitpro and Chatelaine magazines.
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    Easy & Healthy Carrot Cake with Cream Cheese Frosting

    Easy & Healthy Carrot Cake with Cream Cheese Frosting

    If you are looking for an easy and healthy carrot cake recipe with cream cheese frosting, you just found it. This cake is moist and utterly delicious.…
    Coach Tammy Lee Slauenwhite October 19, 2021
    0 Comments
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    Forum Description

    If you are looking for an easy and healthy carrot cake recipe with cream cheese frosting, you just found it. This cake is moist and utterly delicious. You do not need fancy equipment to make this recipe. This carrot cake is made from scratch. Homemade is best, right?

    I absolutely love carrot cake! Unfortunately, most recipes I have tried are time-consuming and complicated. My skills in the kitchen are simple. Because of this, I prefer recipes that are not complicated. Sometimes I hack recipes to make them quick and easy without sacrificing the taste. However, that takes a bit of practice. After a few adjustments, the end result usually makes me very happy.

    TIPS

    The frosting spreads pretty thin. I like a lot of frosting. Therefore, to satisfy my sweet tooth, I make a double batch. I'll leave this up to you to decide.

    I prefer to use flours from Anita's Organic Mill. To be honest, I just love everything about this company. They have a great variety of flours. I purchase them at my local grocer. When I make this carrot cake, I use Anita's spelt flour. I do not have to make any adjustments to the measurement when substituting regular white flour with spelt flour.

    Easy & Healthy Carrot Cake with Cream Cheese Frosting
    Easy & Healthy Carrot Cake with Cream Cheese Frosting

    WANT MORE HEALTHY RECIPES?

    🔥 If you like this recipe, check out my Sugar-Free Christmas Cake by clicking here.

    🔥 Want easy and healthy free recipes delivered to your inbox? I send out free and fun-themed recipe ebooks to my subscribers such as grain-free breakfasts, Vegan desserts, low-carb lunches, and so on. Sign up here and instantly receive a free copy of my 20 Post-Workout Protein Snack Recipes.


    Easy and Healthy Carrot Cake with Cream Cheese Frosting

    An easy and healthy carrot cake recipe with cream cheese frosting. This cake is moist and utterly delicious. No fancy equipment is required. It is made completely from scratch. The frosting spreads pretty thin so I usually make a double batch. I'll leave this up to you to decide.

    • hand blender
    • 9" cake pan

    For the cake:

    • 2 eggs
    • 1 cup coconut sugar
    • 2/3 cup olive oil
    • 3 large carrots, finely grated
    • 3/4 cup walnuts, chopped + plus more to garnish
    • 3/4 cup pineapple, finely chopped, fresh or canned
    • ½ cup desiccated coconut
    • 2 cups all-purpose wheat flour, sifted
    • ½ tsp baking powder
    • 1 tsp baking soda
    • 2 tsp cinnamon
    • pinch salt

    For the frosting:

    • 4 ½ oz Philadelphia cream cheese
    • ¼ cup butter, soft
    • 4 tbsp powdered sugar (or another similar type of sweetener that you prefer)
    1. Preheat the oven to 300°F (150°C).

    2. Keep the eggs at room temperature. Whisk them with a hand blender until they are double the volume. Add sugar and continue to whisk until the mass is smooth and fluffy.

    3. Still whisking at high speed, slowly pour the oil, then transfer into a bowl. Add in the grated carrots, pineapple, walnuts, coconut and mix gently.

    4. Sift flour into a separate bowl, add baking powder, soda, cinnamon, and salt, then mix well. Fold in with the carrot mixture and gently combine all ingredients.
    5. Transfer the dough into a 9 inch (24cm) cake pan lined with baking paper. Bake for 1 hour or an inserted skewer comes out clean.

    6. Let the cake cool completely before covering it with frosting.

    To make the frosting:

    1. While the cake is baking, beat the cream cheese together with the soft butter and powdered sugar. Place in the fridge until ready to use.
    2. Cut the completely cooled cake horizontally into two parts. Cover the bottom part with ⅓ of the frosting and then place the other piece of the cake back on top. Spread the remaining frosting over the top of the cake. Garnish with walnuts (optional).
    3. Store cake in the fridge.

    Meal plan-friendly. Vegetarian.

    Estimated nutrition per serving:

    • 279 kcal
    • 17g Fats
    • 30g Carbs
    • 3g Protein
    Dessert, Snack
    French
    cake, carrot cake, cream cheese frosting, easy, meal plan friendly, vegetarian

    Please rate this recipe below. Did you make any modifications or ingredient substitutions? Tell us about it. 😊

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