The Best Carrot Cake with Whipped Cream Cheese Buttercream
Just typing that title made my mouth water. This healthy carrot cake recipe is delicious, moist and full of fruits & veggies. Carrot cake is my favorite type of cake and when it’s garden fresh like this one then it’s even better.
Healthy Carrot Cake
The Frosting is smooth, creamy, sweet & fluffy. I mean, seriously, just look at the name White Chocolate Cream Cheese Buttercream. It’s like a wish in a dream under a rainbow with glitter. Exactly what you need for a yummy carrot cake.
Fruits & Veggies
This tender cake is filled with fresh veggies and fruits. Fresh carrots from your very own garden are the best for this recipe. You can also add zucchini but you need to remove half of the pineapple or your cake can get too moist! Make this cake your own with whatever garden produce you want to add.
Low Carb Option
When we first made this cake we made it and the frosting low carb and no sugar. It was delicious! This week as I was thinking about making this cake I came upon a recipe for White Chocolate Cream Cheese Buttercream by Rose Levy Beranbaum and decided I had to pair it with our yummy cake. Definitely not low carb or sugar for that recipe. They are both delicious options no matter which way you choose to go.
To make this recipe low carb follow the low carb instruction note at the bottom of the recipe. Carbalose flour substitute can be tricky to find in some locations so I buy mine online here.
Decorate Your Carrot Cake
Decorate with cute little frosting carrots and you have yourself a stunning Easter dessert that everyone will comment on.
There are so many options when it comes to this cake and frosting.
For the Low Carb Flour Substitute Mixture Click Here
For the Sugar Substitute Mixture Click Here
If you make this cake we’d love to see your final product on Instagram #sweetolivefarms. Tell us how it went.
Moist Carrot Cake
Ingredients
- 2 Cups Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1/2 Cup Ground Coconut
- 1/2 Cup Ground Walnut
- 1/2 Cup Raisins
- 3 Cup Shredded Carrots
- 1 Cup Sugar
- 3/4 Cup Vegetable Oil
- 4 Eggs
- 1/8 tsp Nutmeg
- 1/8 tsp Cloves
- 1 Can Crushed Pineapple 16 oz
- 1 Stick Butter Melted
Frosting
- 2 Pkg Cream cheese 8 oz softened
- 1/2 Cup Butter Room Temp
- 5 Cups Powdered Sugar
- 2 tsp Vanilla Extract
Instructions
- For the Cake:1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and mix very well.2. In another large bowl, combine the sugar, butter, oil, eggs, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. 4. Bake for 30-40 minutes.5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.To make the frosting:1. With an electric mixer, mix the cream cheese, butter, vanilla and powdered sugar until fluffy, but stiff.2. Use the frosting to fill and frost the cooked layers.
Low Carb Option
- Substitute 2 cups of flour for 1 cup almond flour and 1 cup CarbaloseSubstitute 1 cups sugar with 1/4 Cup Splenda and 1/3 cup Stevia 1/3 Cup Xylitol. (you can reduce the sugar substitutes to your liking as sometimes sugar substitutes are sweeter than sugar)
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