The best 'healthy' carrot cake!

INGREDIENTS

DRY

3–4 large carrots, peeled and grated (2-cups packed)

3/4 cup white whole wheat flour

3/4 cup all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon salt

1/3 cup chopped pecans

1/3 cup raisins

WET

1/3 cup unsweetened apple sauce

2 large eggs

1 teaspoon vanilla extract

1/4 cup maple syrup

1/4 cup unsweetened almond milk

2 tablespoons melted coconut oil

CREAM CHEESE FROSTING

1/2 cup fat-free cream cheese

1/2 cup nonfat Greek yogurt

2 tablespoons maple syrup (or more to taste)

INSTRUCTIONS

HEALTHY CARROT CAKE

Preheat oven to 350ºF and spray a 9×9-inch pan with coconut oil cooking spray. Set aside.

Next, peel and grate 2 to 3 large carrots. Place grated carrot on 2 pieces of paper towel and squeeze out as much of the moisture as possible. Save the juice and drink it! It’s good for you :)

Measure out 2 cups of grated carrots and then place into a large bowl along with the rest of the dry ingredients and mix.

In a medium bowl, mix together wet ingredients minus the coconut oil.

Add wet ingredients into the dry ingredients and mix. Finally, add in melted coconut oil and mix again.

Transfer batter into a 9×9-inch pan and into the oven. Bake at 350ºF for 25-30 minutes.

Let carrot cake cool for at least an hour before frosting.

CREAM CHEESE FROSTING

While the carrot cake is cooling, make healthy cream cheese frosting. Place all ingredients into a medium bowl and mix until smooth.

Once the carrot cake is cool enough, frost, top with optional ground cinnamon and chopped pecans, slice, and enjoy!