Healthy Carrot Cake with Maple Cinnamon Frosting
This Carrot Cake is unbelievably fluffy, moist, and filled with sweet raisins and the perfect blend of spices. And to take it to the next level? A Maple Cinnamon Frosting spread on top and in between the cake layers!
Ingredients
Cake:
- 240g (2 cups) Whole Wheat Pastry Flour
- 96g (½ cup) Granulated Erythritol
- 48g (½ cup) Vanilla Whey Protein Powder
- 2½ tsp Pumpkin Pie Spice
- 1½ tsp Double-Acting Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 170g (⅖ package) Extra Firm Tofu (drained and rinsed)
- 123g (½ cup) Unsweetened Applesauce
- 112g (½ cup) Plain, Nonfat Greek Yogurt
- ½ cup 100% Orange Juice
- 63g (3 tbs) Molasses
- 28g (2 tbs) Avocado Oil
- 2 tsp Liquid Stevia Extract
- 2 tsp Vanilla Extract
- ½ tsp Lemon Zest
- 1 tsp Apple Cider Vinegar
- 1½ cups Grated Carrots
- ½ cup Raisins
Frosting:
- 170g (⅖ package) Extra Firm Tofu (drained and rinsed)
- 62g (¼ cup) Unsweetened Applesauce
- 35g (¼ cup) Powdered Erythritol
- 1 tsp Natural Maple Flavor
- 1 tsp Natural Butter Flavor
- 96g (1 cup) Vanilla Whey Protein Powder
- ½ tsp Ground Cinnamon
- 42g (3 tbs) Coconut Oil (melted)
Instructions
For the Cake:
- Preheat the oven to 325 degrees and spray two 8” cake pans with cooking spray.
- In a large bowl, whisk together the whole wheat flour, erythritol, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
- In a blender, add the tofu, applesauce, yogurt, orange juice, molasses, oil, stevia extract, vanilla extract, and lemon zest. Puree until smooth. Pour over the dry ingredients and fold together until MOSTLY mixed through.
- Add in the vinegar, carrots, and raisins. Fold together until mixed through, being careful not to overmix.
- Pour the batter into the prepared cake pans and bake for ~33 minutes, or until the surface springs back when tapped. Flip cakes onto a wire cooling rack and let cool completely.
For the Frosting:
- In a blender, add the tofu, applesauce, erythritol, maple flavor, and butter flavor. Puree until smooth.
- Add the protein powder and cinnamon. Puree until completely smooth.
- Add the coconut oil and puree one last time. Place the mixture in the fridge until firm enough to frost.
- Frost the cake. Slice, serve, and enjoy! Store the cake in a tightly sealed container in the fridge for up to 5 days.
Nutrition Facts
Healthy Carrot Cake with Maple Cinnamon Frosting
Amount Per Serving (1 serving = 1/10th of cake (does not include frosting)
Calories 215
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.5g3%
Cholesterol 15mg5%
Sodium 200mg9%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 11g12%
Protein 9g18%
Vitamin A 2700IU54%
Vitamin C 11.6mg14%
Calcium 150mg15%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.