Healthy Carrot Cake
- Number of Servings: 8
Ingredients
1¼ cups white whole wheat flour¾ cup stevia1 tsp baking soda½ tsp salt1 tsp cinnamon1 cup light soy milk0.5 large banana2 tsp vanilla extract2 cups shredded carrots, 6 carrots170g low fat greek yogurt (queso fresco batido)½ cup stevia
Adapted from Foodie Fiasco
Preheat oven to 350°F. Grease an 8-inch cake pan and set aside.
In a large bowl, combine the flour, erythritol or sugar, baking soda, salt, and cinnamon. Add in the almond milk, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop ½ cup of the batter into another bowl and set aside. Stir the vanilla extract into the main bowl of batter. Fold in the shredded carrots.
Pour the batter into the prepared cake pan. Bake in the oven at 350°F for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Meanwhile, add the yogurt and powdered sugar or erythritol to the reserved ½ cup batter and stir until completely combined. Pour the glaze over the cooled cake and devour.
Serving Size: makes 8 servings
Preheat oven to 350°F. Grease an 8-inch cake pan and set aside.
In a large bowl, combine the flour, erythritol or sugar, baking soda, salt, and cinnamon. Add in the almond milk, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop ½ cup of the batter into another bowl and set aside. Stir the vanilla extract into the main bowl of batter. Fold in the shredded carrots.
Pour the batter into the prepared cake pan. Bake in the oven at 350°F for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Meanwhile, add the yogurt and powdered sugar or erythritol to the reserved ½ cup batter and stir until completely combined. Pour the glaze over the cooled cake and devour.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 101.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 173.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.5 g
- Protein: 5.1 g
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