Deluxe Carrot Cake Supreme

April 17, 2019

 

Just in time for your Easter Celebrations..I bring to you my Deluxe Carrot Cake Supreme! This recipe could NOT be more simple....seriously!

 

This delicious whole-food cake is chock full of veggies (just don't tell the kiddos!) and is sugar-free, grain-free and INSANELY tasty!

 

I decided to forego the more complicated "layer cake" effect of a traditional carrot cake and keep this one super simple to prepare and crazy yummy to enjoy! 

 

When you make this I'd LOVE to hear what you think and see your finished product! PLEASE SHARE!

 

Enjoy and Happy Easter!

 

 

Court's Deluxe Carrot Cake Supreme

Nutritional Information:

(NOTE: Nutrition Stats are estimated and based on the ingredients I personally use, all linked below when applicable.

Recipe Makes  9 Slices

Each Slice Contains:

Calories- 180    Total Carbs- 8g  Fiber- 5g ( 3g "Effective" Carbs)  Protein- 8g    

Total Fat- 13g  Saturated Fat- 5g  Sodium- 362mg 

 

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♦CAKE INGREDIENTS

•1/2 Cup (56 g) Finely Milled Almond Flour

•1/4 Cup (28 g) Oat FIBER
•3 TBSP (24 g) 

Vanilla Egg-White Protein Powder

•1 tsp Baking Soda

•1/8th tsp Sea Salt

•1 tsp Baking Powder (Aluminum-Free)

•1 Cup Granular Sweetener of Choice

(or to taste depending on what brand you use: I use THM Gentle Sweet

•1 tsp Cinnamon

•30 g Shredded {Reduced-Fat} Coconut (I use Let's Do Organic Reduced-Fat)

•1 oz Chopped Walnuts (I chop them up more finely with a knife)*

•150 g Peeled and Chopped Yellow Squash

•100 g "Matchstick" Carrots; Chopped

•1 tsp Vanilla Extract

•1 tsp Butter Extract

•1/2 tsp Raisin Flavor Extract (optional)

2 Eggs + 1/2 Cup Liquid Egg Whites; Blended

•2 TBSP (28 g) {"Clean" Reduced-Fat} Butter ( I use Kerrygold Reduced-Fat)

 

 

♦CREAM-CHEESE FROSTING INGREDIENTS

•3 oz {1/3 Reduced-Fat} Cream Cheese- Softened

•3 TBSP (42 g) {"Clean" Reduced-Fat} Butter ( I use Kerrygold Reduced-Fat)-Softened

•1/2 tsp Vanilla Extract 

1/4  Cup Granular Sweetener of Choice

(or to taste depending on what brand you use: I use THM Gentle Sweet

 

 

 ♥♥OPTIONAL DECORATIVE TOPPING INGREDIENTS♥♥ (not calculated in Nutritional Info)

•15 g Shredded {Reduced-Fat} Coconut (I use Let's Do Organic Reduced-Fat)

•1 oz Chopped Walnuts (I chop them up more finely with a knife)*

 

*Or use pecans if you are allergic or dislike walnuts.

 

 

INSTRUCTIONS:

 

1.) Preheat your oven to 350°. 

2.) Spray an 8 X 8 Cake Pan liberally with cooking oil spray (I use THIS one)

3.) Add all cake ingredients (except coconut, chopped matchstick carrots, and walnuts) into a food processor and process until well combined. You should still see small chunks of the yellow squash after you process your batter-this is KEY to making this cake deliciously moist! Do not over process.

4.) Remove batter from processor and pour into your prepared baking pan, and then