This is a better-for-you alternative to traditional carrot cake. It uses no refined white sugar in the cake or frosting, and adds a digestive blend in place of some of the flour.
Ingredients for 12 slices
Cake
2 cups white or whole wheat flour (or use a combination of coconut and almond flour)
1/2 cup Barlean’s digestive blend (or an additional 1/2 cup flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 Tablespoons melted coconut oil
3 eggs
1 teaspoon vanilla
1/2 cup plain nonfat Greek yogurt
1/4 cup honey
1/4 cup agave or 1/2 teaspoon liquid stevia
¾ cup milk
2 ½ cups freshly grated carrots
Icing
2 8-ounce blocks of cream cheese, softened
1/2 cup coconut oil (I used Barlean’s butter-flavored coconut oil for a buttery taste)
2 Tablespoons milk
1/2 cup honey
1/2 cup chopped pecans
Read the Instructions here