Birthday’s happen to be a big thing in our family. When we were little, we could always count on our mothers creative, unique and delicious cakes for each and every birthday. Now that I have girls of my own, of course I wanted to carry on the tradition – but in a healthy way! Thanks to my mom’s continued delicious baking and now being aware of the better sweeteners out there, I didn’t have to compromise taste, health or style to do it!
I found this healthy carrot cake to be the most perfect treat for my little girl’s first birthday. First birthday’s are a big deal! So even though this cake is filled with fresh carrots, nuts and fruit, it was delicious enough to celebrate her big day!
For those of you parents who want to avoid feeling guilty for depriving your little ones of proper birthday cakes and holiday goodies, this is the perfect solution. This cake is not only delicious and tastes just like a sugar filled cake, but it’s filled with lots of good things for them. It’s the best, most delicious healthy carrot cake around!
Delicious and healthy? Happy birthday indeed!
Mom’s Carrot Cake and Cream Cheese Frosting
2 cups Coconut Sugar
1 1/2 cups Coconut Oil or Grape Seed Oil
4 Large Eggs at room temperature
2 teaspoons Cinnamon
1 teaspoon Pink or Sea Salt
2 teaspoons Baking Soda
2 cups White Spelt Flour
2 1/2 cups Grated Carrots
1/2 cup chopped Pineapple
Optional: 1/2 cup Chopped Walnuts
Optional: Sub the pineapple for 1/2 cup grated carrots
Cream Cheese Frosting:
1 8-ounce package Cream Cheese at room temperature
1/2 cup unsalted Butter
1 cup Powdered Honey
2 1/2 cups Xylitol or Erythritol, finely powdered
2 Tablespoons Cornstarch
2 teaspoons Pure Vanilla Extract
1 teaspoon Stevia Extract
2 Tablespoons Heavy Cream
CAKE: Pre-heat oven to 350 degrees. Mix together the first 4 ingredients. Add all dry ingredients to the mixture. Fold in carrots, pineapple and nuts. Pour into a greased 9 by 11 cake pan OR three greased 8-inch cake pans. Bake at 350 for 28-35 minutes. Let cool before frosting with the following recipe:
FROSTING: In a food processor or blender, blend the honey powder, xylitol and cornstarch together to a very fine powder. Blend at least 5 minutes, scraping the inside of the blender bowl occasionally. This frosting is as good as how finely the sweeteners are powdered! Pour powdered sugars into a large bowl. Add soft cream cheese. Using an electric mixer, whip ingredients together until very smooth. Add vanilla and mix until combined. Spread or pipe onto the carrot cake when cake has cooled. Top with natural sprinkles or chopped nuts if desired.