I don't know about you - but I love a good carrot cake. It tends me to make me feel like I'm getting all of the indulgence with half of the sin. You will definitely feel this way if you make this particular version. Not only will you be enjoying every bite, you'll be feeling rather smug that you snuck in some extra protein and vegetables too.
You can use of our blends to make this cake, but I do particularly love the color of the cake when made with the golden turmeric chai. You can leave out the cherries or exchange them for raisins to make it less tart. You'll find that this cake isn't overly sweet but plenty exciting.
Ingredients:
For the cake
-1 banana (mashed)
-2 tbsp coconut butter
-2 tbsp unsweetened applesauce
-2 tbsp maple syrup
-1 egg
-1 tbsp vanilla extract
-1/2 cup grated carrot
-3/4 cup gluten free flour
-1 tsp baking powder
-1/2 tsp baking soda
-1 TBS @evergreenchai turmeric chai
-1/4 cup chopped dried cherries
-1/4 cup chopped walnuts
-2 tbsp shredded coconut
For the frosting:
-2/3 cup Greek or coconut yogurt
-2 tbsp cream cheese
-2 tbsp coconut butter
-3 tbsp maple syrup
-1/2 cup vanilla protein powder
-2 - 3 tbsp milk
-1 tsp vanilla extract
-pinch of salt
Instructions:
Preheat your oven to 350° F. Grease 2 5-inch cake pans with butter or coconut oil.
In a bowl, mix together the banana, coconut butter, applesauce, maple syrup, egg, vanilla, and grated carrots. Fold in the flour, baking powder/soda, salt, and chai mix. Gently stir in the chopped cherries, coconut, and walnuts. Pour the batter evenly into the pans and bake for 20-25 minutes until a toothpick comes out clean.
While the cake is baking prepare the frosting:
Using an electric mixer whip together the Greek yogurt, coconut butter, and cream cheese until fluffy. Drizzle in the maple syrup, vanilla, and salt and beat again. Add in the protein powder and beat on low, carefully drizzling in the milk until desired consistency (you want it to be thick but spreadable.)
When the cakes are completely cool, remove them from their pans. Place the first layer on a plate and spread a layer of frosting in the center, leading a border around the edges. Sprinkle some coconut on top, and then place the second cake layer on top. Repeat with remaining frosting, bringing it along the sides as well. Sprinkle with more coconut.
Recipe and pictures by: @feedyoursoulsari