In honor of Mother’s Day and my mom’s birthday I baked what she requested – her mother’s carrot cake.
The recipe is simple and delicious but I just had to give it a little healthy makeover…
And viola! It turned out just as amazing.
Classically Healthy Carrot Cake
– 2 c 100% whole wheat flour
– 1 c agave syrup
– 1 t baking soda
– 1 t aluminum free baking powder
– 1/4 t salt
– 2 t cinnamon
– 1 t vanilla extract
– 1 1/2 c unsweetened applesauce
– 1 c unsweetened vanilla almond milk
– 2-3 c grated carrots
for the frosting:
– 8 oz room temp. crumbled goat cheese
– 1 package (16 oz) powdered sugar
– 1-2 t vanilla extract
Preheat oven to 375 F. Spray two round cake pans with non stick spray. Combine all dry ingredients then add remaining wet ingredients. Mix just until combined. Bake for 35-40 minutes or until toothpick inserted in middle comes out clean. Let cakes cool completely before icing. For the icing – using a hand mixer mix together goat cheese, powdered sugar, and vanilla until smooth. Add sugar a little at a time or else you’ll have a huge mess of powdered sugar. Ice cake and enjoy because 1. it’s healthy and lowcal and 2. because it tastes so darn good!