First, an important note: As you probably already know, Google Reader is leaving us at the end of this month. If you haven’t already switched over to use Feedly or another RSS reader or Bloglovin or one of the other subscription methods found at the top right hand side of the page, please do so now. I’d be so sad to lose any of you!
Also, another important note, for the last year or so Facebook has not been sharing all pages content with fans. Now you can choose to see all the content by hovering over the “liked” button, clicking “Settings…” and then selecting “All Updates”. Be sure to do that with all your favorite pages! I’ll be posting a similar message on Facebook a few times to hopefully reach as many people as possible. I hope you wont get frustrated with me posting the same thing a few times, I just want to get the message out!
Now that that’s over with… This cake! Oh my goodness, this cake! I’m not one to get excited about carrot cake. Heck, my hubby is definitely not one to get excited about carrot cake, but we all loved this cake, including him. I was so excited when he said he enjoyed it(and went back for another piece). You see he’s not usually a cake person. And especially not one with vegetables in it. This is a cake I’ll be making again and again at our house, it was a hit with everyone.
And that frosting! Don’t even get me started. I know it doesn’t look like a lot, but it was a decent amount of frosting. It’s so flavorful you don’t need a whole lot of it, but if you really wanted to, I think you could scale the recipe to use a full 8oz of cream cheese and that would be good too. And do you see I called it “skinny”? That’s right, it’s made partially with Greek yogurt! I know I’ve been a little obsessed with Greek yogurt lately. It’s not a bad thing is it?
So, you’ll also notice I made this into cake “bars”. You can bake this in a 9×13 pan or in 2 9″ cake pans and layer it(which I think would be awesome!). It’s all up to you. Make this cake however you like!
I did want to save this cake for when there were carrots at the Farmers Market because this cake will be incredible with fresh, sweet spring carrots. I was out weeding my carrots last night and dreaming of making this cake with them. Speaking of my garden, would you like to see garden updates here on Food Doodles? I’ve literally been wanting to do something like that for years now. I’m a little self conscious of my garden since I live in Canada so my garden is a little behind all the others I see, but I’d still like to share if you’re curious
Oh and speaking of sweetness, I think why we liked this cake so much is because it’s not too sweet. It was the perfect sweetness for us. The frosting isn’t too sweet either, it’s just sweet enough with a little bit of lemon juice to brighten it up. Don’t even think about omitting that tiny bit of lemon juice, it makes a world of difference.
Give this cake a try and let me know what you think! I hope you love it as much as we did!
- 2 C white whole wheat flour(or whole wheat pastry flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¾ C coconut oil, melted
- ¾ C honey
- 4 large eggs
- 2 tsp vanilla
- 2½ C grated carrots(about 4 large)
- ½ C applesauce
- ¾ C roughly chopped walnuts
- 1 batch Skinny Cream Cheese Frosting - Recipe Below
- extra finely chopped walnuts for topping if desired
- Preheat oven to 350 degrees. Prepare a 9x13 pan by lightly buttering or spraying with oil.
- In a bowl combine the whole wheat flour, baking powder, baking soda, salt and spices. Mix and set aside.
- In a large bowl stir together the melted coconut oil, honey, eggs, vanilla, grated carrots and applesauce until thoroughly combined.
- Add the dry ingredients to the wet and stir just until combined, folding in the walnuts at the last second. Pour the batter into the prepared 9x13 pan and spread out evenly. Place in the oven and bake for 28-32 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely before frosting.
Recipe adapted from Creating Naturally
- 6 oz cream cheese, room temperature
- ½ C plain Greek yogurt
- 1 tsp vanilla
- ¼ C + 1tbsp honey
- 1 tbsp lemon juice
- In a food processor(or with hand beaters) beat the cream cheese until soft. Add the yogurt, vanilla, honey and lemon juice and beat until completely smooth. Pour into a container, cover and chill until ready to frost(frosting will thicken in the fridge after a couple hours).