Naturally Sweetened Carrot Cake

It was only right that I share a favorite recipe this time of year. With Father’s Day coming up, only the best should be offered to the men in our lives and if “the best” is considered carrot cake, you’re in very good hands.

I made this flavorful, rich carrot cake as an early celebration for Father’s Day. This cake is loaded with all the best carrot cake flavors – tons of carrots, heaps of cinnamon, crushed pineapple for sweetness and moistness and a perfect sprinkle of orange zest in every bite. The texture of this cake is soft, moist with the perfect amount of nuttiness. Paired with a light cream cheese frosting, my dad and husband were completely happy.

Classic carrot cake is typically loaded with sugar and tons of dairy. This cake uses coconut sugar in place of white sugar and yogurt to decrease the butter. It’s high in protein and full of healthy fats. The icing is a natural low sugar vanilla cream cheese frosting. Perfectly creamy and naturally sweet! I can promise you, no one will know this is a healthy recipe!

Celebrate your favorite men this weekend with a homemade carrot cake.  If not this Sunday, sometime soon! This month deserves all the sweetest things and this cake should be on the list. Happy Father’s Day!

Naturally Sweetened Carrot Cake

1 cup softened Butter or softened Coconut Oil
2 cups Coconut Sugar
½ cup Greek Yogurt
4 Large Organic Eggs
1 teaspoon Vanilla Extract
1 teaspoon Fresh Orange Zest
¼ teaspoon Ground Ginger
2 teaspoons Ground Cinnamon
1 teaspoon Sea Salt
2 1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
2 cups White Spelt Flour
2 1/2 cups Grated Carrots
1/2 cup Crushed Pineapple (I used canned pineapple, slightly drained)
Optional: 1/3 cup Chopped Walnuts

Directions:
Prepare two 9-inch cake round pans or three 8-inch cake round pans by lining with parchment paper and gently spraying with cooking spray. Pre-heat oven to 350 degrees.

In a mixing bowl, cream together the softened butter or oil with the coconut sugar until smooth and creamy. Add the yogurt, eggs, vanilla and orange zest. Add the ginger, cinnamon, salt and rising agents. Mix in 1 1/2 cups flour on low until barely mixed in. Fold in the carrots, pineapple and walnuts with the second cup of flour just until the batter is combined.

Pour into the prepared cake pans and bake cakes for 32-38 minutes. For three 8-inch cake pans, watch cakes at 28 minutes. Cakes will darken in color and middle of cakes should be slightly springy when done. Place cake in the fridge to cool completely before frosting. Optionally, you can wrap in plastic wrap, freeze for 1-5 days and frost while cakes defrost.

Vanilla Cream Cheese Frosting

6 ounces Cold Organic Cream Cheese
¾ cup soft Organic Butter
2 teaspoons Vanilla Extract
2 teaspoons Liquid Stevia
4 Tablespoons Coconut Flour
1 cup Whole Earth Sugar or Raw Sugar
1/2 cup Xylitol or Erythritol
1/2 cup Cornstarch
1/4 cup Cold Heavy Cream

Directions:
In a mixing bowl, cream together cream cheese, butter, vanilla extract and stevia. In a high powdered blender, add the coconut flour, sugar, xylitol or erythritol and cornstarch. Blend until a fine powder. Add powdered mixture to the frosting. Beat until smooth and creamy. Add heavy cream to desired consistency. This frosting is meant to be a creamy consistency is not good for piping. It is easiest to frost on a cold or frozen cake. Store any leftovers in an airtight container at room temperature or in the refrigerator.