I love carrot cake, but it’s not something I make very often. But I suddenly crave it yesterday and I just have some carrots in my fridge.. so you know what happened right- This recipe is better than the one that I made last year – more fluffy, light, flavorful, AND It smells like the most amazing bakery while it’s fresh out of the oven! You can definitely eat this for breakfast, afternoon tea, dessert, or any time you want.
CAKE
1/3 cup oat flour (40g)
3/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp nutmeg
a dash of ginger
2 tsp coconut sugar (8g)
1 egg
2 tbsp unsweetened almond milk (28g)
1/4 tsp vanilla extract
50g shredded carrots
FROSTING
40g cream cheese
20g yogurt of choice
Method
Preheat the oven to 338 F/ 170 C.
Lightly grease 50g carrots and set aside.
In a mixing bowl, mix well all the dry ingredients. Add unsweetened almond milk, and vanilla extract, and stir well.
Fold in the shredded carrots, them mix until everything combined. Pour into the greased ramekin.
Bake for 20 minutes. Let it cool for 5 minutes, transfer it from the ramekin, then slicing in half horizontally.
Mix well the cream cheese and yogurt. Spread with the cream cheese frosting mixture on one slice of carrot cake, sandwich the cake halves together, and spread more on top.
Topped with more shredded carrots chopped walnuts. Enjoy!
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