I love carrot cake. We are really good friends carrot cake and I. We belong together you could say.
I’m thinking hopeful thoughts of spring. Unfortunately I’m looking out the window to what looks like a blizzard only with the sun shining. Oh spring, how I hate you. One day we’re outside playing, the next we’re bundled up inside sipping hot chocolate. It’s a cruel season.
This carrot cake is awesome because it only makes a 9×9 pan which means I’m not swimming in carrot cake. This is a healthy carrot cake which makes stopping at one piece a challenge.
Ok, it’s more like five pieces.
1 1/2 cups spelt flour
1/2 cup shredded unsweetened coconut
1 1/2 teaspoon cinnamon
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 sea salt
1/2 cup raisins
1 teaspoon ground flaxseed + 2 teaspoons water
1/2 cup honey
1/3 cup applesauce
1/4 cup low-fat plain yogurt
2 tablespoons olive oil
1 teaspoon vanilla
1/2 cup shredded carrots
Preheat oven 350 degrees.
Combine four, coconut, cinnamon, baking powder, baking soda, and salt. Mix until combined. Stir in raisins.
Combine egg, flax and water, honey, applesauce, yogurt, oil, and vanilla. Whisk until well blended. Stir in dry ingredients until combined. Fold in carrots and pour mixture into greased 9×9 pan. Bake for 25-30 minutes or until tooth pick comes out clean.
Cream Cheese Frosting
8 oz. cream cheese softened
1 1/4 cup powder sugar
Combine the cream cheese and powder sugar until frosting is smooth. Spread on cake when cake is cool.