Even if you're trying to eat healthier this spring, everyone could use a sweet treat. I shared my Carrot Cake recipe with Lindsay Iadeluca on Studio 10. Watch the clip here and check out the recipe below.
2 cups all purpose flour regular or gluten free
1/2 cup coconut oil, melted
1 1/3 cups nuts, chopped (almonds or walnuts)
1 tbs. baking powder
2 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. ground nutmeg
3/4 tsp. ground ginger
1/2 tsp. salt
1 1/4 cup coconut sugar
1/2 cup unsweetened applesauce
3/4 cup almond milk, plus 3 tbs.
1/4 cup crushed pineapple, drained
2 tsp. vanilla extract
2 1/4 cups carrots, peeled and shredded
1 1/2 packages, Neufchatel cheese, softened at room temperature
2 to 4 tbs. powder sugar
1 sprig fresh mint
Preheat the oven to 350. Grease and set aside to 9-inch cake pans. In a large bowl whisk together all-purpose flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground ginger and salt.
In a separate small bowl mix together the melted coconut oil, unsweetened applesauce, almond milk, crushed pineapple, coconut sugar and vanilla extract. Before you pour the wet ingredients into the dry add the grated carrots and chopped nuts to the flour mixture and toss until coated. Stir the wet ingredients into the dry until it is fully combined and you see no streaks of flour. Pour batter into the prepared baking pans. Bake the cakes on the middle rack for 25-28 minutes.