Carrot Cake With Cream Cheese Frosting
This carrot cake recipe with Vanilla Shakeology is a modern spin of the classic.
Ingredients
- FOR CAKE
- Nonstick cooking spray
- 4 scoops Vanilla Shakeology
- ½ cup / 50 g almond flour
- ½ cup / 40 g unsweetened shredded coconut
- ¼ cup / 30 g coconut flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. sea salt (or Himalayan salt)
- 2 cups / 220 g shredded carrots
- 1 cup / 195 g crushed pineapple, drained
- 4 large eggs
- ½ cup / 120 g unsweetened applesauce
- ½ cup / 120 ml fresh carrot juice, unsweetened
- 2 Tbsp. extra-virgin coconut oil (or ghee)
- 2 tsp. pure vanilla extract
- FOR FROSTING
- 2 oz. / 60 g reduced-fat cream cheese, softened
- ¼ cup / 60 g reduced fat (2%) plain Greek yogurt
- 3 Tbsp. powdered sugar
- 2 tsp. pure vanilla extract
Instructions
-
To make cake, preheat oven to 350° F (180 °C). Lightly coat an 8 x 2-inch (20 x 5-cm) round baking dish with spray. Set aside.
-
Add Shakeology, almond flour, shredded coconut, coconut flour, baking soda, ground cinnamon, and salt to a large mixing bowl; stir to combine. Set aside.
-
Add carrots, pineapple, eggs, applesauce, carrot juice, oil, and extract to a medium mixing bowl; stir to combine.
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Add wet mixture to dry mixture; stir until just combined. Pour batter into prepared dish.
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Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Set aside; allow to cool completely. You can cover cake with plastic wrap and refrigerate to cool faster.
-
To make frosting, add cream cheese, yogurt, powdered sugar, and extract to a medium mixing bowl; beat until smooth. Spread frosting evenly over cake.
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Slice cake into 6 equal-sized slices. Serve immediately or refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
Recipe Notes
Fantastic Fiber (F), Gluten-Free (GF), Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugars 25 g, Added Sugars 7 g