desserts & baked goods/ Kodiak Cakes/ Muffins & Breads/ Muscle Egg

“SUPER FOOD” CARROT SPICE CAKE

September 4, 2016
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‘A healthier version of traditional carrot cake that’s loaded with ‘super food’ and all things good for you!  Never miss out on your favorite Fall cake with this recipe.’

Ah, Fall is in the air isn’t?  Can you feel it?

Temps and weather still may be ridiculously hot still here in San Diego, BUT with a kiddo back in school and pumpkin everything starting to hit the store shelves… I’m certainly feeling signs that there is a change of season is on its way!  Well, as ‘seasonal’ as it gets here in SoCal anyways 🙂  And nothing says Fall like baking right?  No idea what sparks it, but as soon as the seasons begin to change my mind immediately begins racing with everything I want to bake!  Warm, comforting, cozy, and cinnamon in the air.  Nothing is better than FALL.  It’s definitely my favorite time of year!!!

This season I’m kicking things off with one of my family’s favorite Fall desserts… CARROT SPICE CAKE!  I would have jumped right into something pumpkin, but thought I would ease into the Fall season slowly 🙂  Carrot cake is the perfect treat to ease yourself into all those warm Fall spices like cinnamon, nutmeg, and clove!  I’m such a sucker for this cake…

Low Sugar Carrot Cake

Low Sugar Carrot Cake

Are you a frosting person?  Both my daughter and husband could eat just the frosting and call it a day, but my son and I definitely prefer the baked cake/cupcake part.  I would easily take 2 unfrosted cupcakes over 1 frosted cupcake any day (hows that for being mindful of my eating)!  So when it comes to me baking cakes around here, I tend to skimp on the frosting a bit and usually only do a thin layer everywhere OR just on top and in between layers.  The more actual CAKE in my mouth, the better!

Low Sugar Carrot CakeLow Sugar Carrot CakeLow Sugar Carrot Cake

I also have a non nut eater in the house (my daughter is absolutely bonkers for not like nuts, including NUT BUTTER… oh the horror!), so I tend to go easy on them in my food.  Instead of putting them IN the baked goods, I try to use them elsewhere so she can pick them off (and I can steal them)! If it were up to me, I would have them IN and ON anything I make… love me some nuts 🙂

Low Sugar Carrot CakeLow Sugar Carrot Cake

So perfectly moist and the perfect ratios of flavors & textures!  These can easily be made into a loaf cake, a bundt cake, or cupcakes which would make for a nice treat for lunch/food prep.  I don’t think I could pick a favorite thing about this carrot spice cake… the subtle spices and flavor, the creaminess of the frosting, or the fact that it has so many ingredients that are actually GOOD for you!!!

“Super Food” Carrot Spice Cake

Serves 10
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes

Ingredients

  • 1 1/2 cup almond flour
  • 1 1/2 cup Kodiak "Super Food" mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup brown sugar or coconut sugar
  • 2 Large whole eggs
  • 1/4 cup Pumpkin Spice MuscleEgg egg whites (replace with whole egg if desired)
  • 100 drops liquid stevia (or 1/3 cup extra sweetener of choice)
  • 1 cup milk of choice
  • 2 teaspoons vanilla extract
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened apple sauce
  • 2 cups shredded carrots
  • 8oz fat free cream cheese (** FROSTING **)
  • 1/2 cup softened butter (** FROSTING **)
  • 2 cups powdered sugar (** FROSTING **)
  • 1 teaspoon vanilla extract (** FROSTING **)
  • 2 tablespoons milk of choice (** FROSTING **)

Optional

  • 1/2 cup chopped walnuts

Directions

Step 1
Preheat oven to 350 degrees. Line the bottom of two 9" cake pans with parchment paper and lightly coat sides with non stick spray.
Step 2
In a stand mixer or large bowl, combine almond flour, Kodiak mix, baking powder, baking soda, spices, and brown sugar. Stir until combined. Add eggs, egg whites, oil, apple sauce, vanilla, stevia, and milk. Mix until smooth. Stir in shredded carrots. Divide and pour into prepared pans. Bake for 25-30 minutes. Remove from oven and let cool completely.
Step 3
In a stand mixer, combine softened cream cheese, butter, and vanilla extract. Whip until fluffy. Add 1 tbsp of milk at a time until you have a nice frosting consistency. Frost cakes and top with chopped walnuts and extra cinnamon if desired.

Note

NUTRITIONAL INFORMATION: calories- 479, fat- 24 grams, carbs- 57 grams/fiber- 5 grams, protein- 12 grams PER SERVING

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