Cream Cheese Carrot Cake! - Sonia Jhas
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carrot cake

Cream Cheese Carrot Cake!

Hope everyone is having a fantastic long weekend! Here is a delicious dessert recipe for you to try when you’re the mood for some cakey goodness! Keep it light, or layer it with cream cheese icing for just the right amount of decadence!

 

Recipe:

Cake:

2 eggs
4 egg whites
1 1/2 cup pure cane sugar
2 tsp vanilla extract
1/4 cup coconut oil
1 cup applesauce
2 cup whole wheat pastry flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp sea or kosher salt
2 tsp cinnamon
3 cups grated carrots

Cream Cheese Icing:

4 oz  fat free cream cheese (room temp.)
2 tbsp agave nectar or pure maple syrup
2 tbsp fine sucanat (place sucanat in food processor for 30 seconds)
1 tsp vanilla extract

 

Directions:

  1. Preheat over to 350 degrees
  2. In a large bowl beat together eggs, oil, applesauce, cane sugar, stevia, and vanilla
  3. In a separate bowl, mix flour, baking soda, baking powder, salt,  and cinnamon
  4. Slowly add the dry mixture to the wet and blend with mixer until combined
  5. Pour into 9 x 13 pan or circular pan
  6. Bake for 40 to 50 minutes, or until toothpick comes out clean
  7. Let cool completely before icing
  8. For frosting, combine all ingredients until smooth and creamy
  9. After cake has completely cooled, add icing
  10. ENJOY!!! 🙂