Carrot Cake Recipe Roundup

Mmmmmmmmm, is there anything tastier than a big bite of carrot cake? That sweet and sour combination that basically melts in your mouth? Carrot cake isn’t something we see often, but it’s definitely something to be savored. (pause – if you haven’t yet tried it, drop everything, go directly to The Palm and order the carrot cake and nothing but the carrot cake. You can workout double tomorrow, it’s worth it. Trust me.) Alright, now that we got that out of the way, let’s talk healthy carrot cake that doesn’t mandate a double workout. So, here I bring you the carrot cake recipe roundup. Get your shredder ready, folks, it’s going to be a good Easter.

1. Carrot Cake Muffin Cupcakes: they’re healthy enough for breakfast!

Preheat oven to 350. Lightly coat 12 muffin tray with coconut oil.

Mix the following dry ingredients:

2 cups shredded carrots
3/4 cup coconut flour (or flour of choice, can also sub for vanilla protein powder)
1/4 cup shredded (unsweetened) coconut and/or raisins
1 tablespoon coconut oil
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
1 tablespoon stevia/sugar/sweetener
1/2 teaspoon baking soda
3 tablespoons chopped toasted walnuts

In separate bowl, combine:

3 eggs (or vegan substitute)
1/4 cup almond milk
1/3 cup Greek yogurt, coconut (non-dairy) yogurt, or applesauce
1/4 cup pure maple syrup
1 tablespoon vanilla extract

Blend all ingredients, combining slowly, until mixture is consistent. Pour into cupcake/muffin holders until about 2/3 full. Bake for 15-20 minutes until solid, but moist. Let cool. Delicious and nutritious enough to be eaten plain, but of course what’s carrot cake without that deliciously rich, tangy frosting?! For the frosting, combine 1 cup plain Greek (coconut, or yogurt of choice) with 1-2 teaspoons maple syrup and a few drops of vanilla extract. Top “muffins” with oats or “cupcakes” with frosting and more nuts or shredded coconut for an extra treat. Devour accordingly!

2. Carrot Cake Pancake for One: The perfect spring breakfast!

In a bowl, mix:

1 tablespoon toasted pecans or walnuts
1 large carrot (grated/shredded)
1 teaspoon cinnamon
sprinkle of pumpkin pie spice
dash of nutmeg
1 tablespoon unsweetened shredded coconut.
1 egg
1 teaspoon vanilla extract
Splash of almond milk
1 teaspoon ground flaxseed
1 teaspoon plain Greek or coconut yogurt (or sub with 1/2 mashed banana or 1/3 cup applesauce)
1 teaspoon maple syrup (or sweetener of choice)

Mix well. Grease pan with coconut oil. Pour whole or half of mixture into pan. While waiting to flip, in separate bowl, combine 2 tablespoons plain yogurt of choice with 1 teaspoon maple syrup and dash of cinnamon. Make two smaller pancakes and spread frosting between pancakes as shown or dallop on top of one larger cake. Whatever your heart desires. Pancake should be crispy on the outside, moist on the inside, just the way we like it.

3. Delicously Orange Spring Smoothie:

In blender, combine: