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carrot cake with lemon cream Recipe

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2 votes | 2141 views

A healthy yet decadent twist on traditional carrot cake using whole grain flour and natural sweeteners paired with cashews, coconut, and dates and topped with lemons cream.

Prep time:
Cook time:
Servings: 8-10
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Ingredients

Cost per serving $1.94 view details

Directions

  1. Preheat oven to 350 F.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, cardamom, ginger, and salt.
  3. In a large bowl, beat the eggs with an electric mixer at medium speed.
  4. Add the melted coconut oil, coconut milk, honey, maple syrup, vanilla, and lemon juice and zest; beat together at medium speed.
  5. Add the flour mixture to the oil mixture and beat at low speed until well combined.
  6. Add the carrots, coconut, dates, and cashews, beating at low speed until just combined.
  7. Divide the batter into two well-oiled and lightly floured, 9-inch cake pans.
  8. Bake for 45-50 minutes, or until a tester inserted in the center comes out clean.
  9. Let cool in the pans for 10 minutes.
  10. Remove from the pans and cool completely on wire wracks.
  11. Top individual pieces with lemon cream or your favorite frosting and serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 204g
Recipe makes 8 servings
Calories 574  
Calories from Fat 251 44%
Total Fat 29.27g 37%
Saturated Fat 16.02g 64%
Trans Fat 0.0g  
Cholesterol 100mg 33%
Sodium 546mg 23%
Potassium 612mg 17%
Total Carbs 74.73g 20%
Dietary Fiber 7.9g 26%
Sugars 36.48g 24%
Protein 11.33g 18%

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