Every time my mom comes to town she makes Jack a carrot cake (although I think this was the third carrot cake she made for him (us) that week). It’s his favorite and I never make it. I find it messy to grind up the carrots and I opt for pumpkin baked goods because I think they taste so similar. It’s way easier to dump pumpkin out of a can than get messy with carrots. That being said, I did my part in helping inhale 3 carrot cakes within 6 days.*
This is a really healthy cake with not-as-healthy frosting. She uses next to no sugar in the cake since the frosting provides plenty. It’s made with whole spelt flour, agave syrup, and applesauce instead of their refined counterparts. It’s more like a bread or muffin until you slather it with frosting.
*We baked this mini cake (pictured) along side a regular batch because we thought the dish was cute. (“we” being my mom and I… Jack doesn’t call things cute and/or care what dishes look like.)
- 2 eggs
- ½ cup agave syrup
- ¼ cup canola oil
- ¼ cup unsweetened applesauce
- ¼ cup plain yogurt
- 1 lb carrots
- 2 cups wheat or spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 4 oz cream cheese
- 4 tablespoons butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1-2 tablespoons almond milk, as needed
- Preheat the oven to 350 degrees.
- In a food processor, combine the eggs, agave, oil, applesauce, and yogurt. Pulse for 10-20 seconds. Using the shredder disk, shred the carrots into the egg mixture.
- Transfer the carrot mixture to a mixing bowl. Add the flour, baking powder, baking soda, and cinnamon and mix with a hand mixer until all ingredients are combined, about 1 minute.
- Spread the batter in a greased 8 x 11″ cake pan and bake 20-25 minutes, checking the center of the cake for doneness at 20 minutes. The cake will be very dense and should pull away from the sides of the pan when done.
- While the cake cools, make the frosting: In a large bowl, use an electric mixer to beat the cream cheese and butter until smooth, about 2 minutes. Stir in the vanilla and powdered sugar, adding almond milk as needed to thin to your desired consistency.
- When the cake is cooled, frost and serve.