Using CorEats Pumpkin/Banana Mix
Makes one 8” round cake or 12 cupcakes
Follow my logic for a moment… If we add veggies to a cake, that means it’s healthy, right?
Okay, I bet that just now, you fit into one of three categories:
#1 You snorted with amusement. #2 You rolled your eyes, because OF COURSE cake is NOT healthy! OR #3 You are familiar enough with CorEats, that a surge of excitement just welled up inside of you!
If your reaction wasn’t #3, well it will be from here on out! You batter believe it, you will be nuts about this slice of heaven! CorEat’s scrumptious take on the traditional carrot cake is deliciously moist, with sweet spice, beautiful color and texture!
The icing on this cake is that no one will carrot all that it’s guilt-free.
Carrot Cake
1 CorEats Pumpkin/Banana Mix
1/3 cup oil, or butter, melted (***see notes)
1/3 cup milk (I use unsweetened almond)
3 eggs
2 cups grated carrots (2-3 large carrots)
½ cup shredded coconut *optional
1 cup coarsely chopped pecans or walnuts *optional
Cream Cheese Frosting
1 8oz pkg cream cheese, softened*
1-2 C powdered sugar, divided*
6 Tbsp butter, softened*
1 tsp vanilla
Pinch of salt
Extra grated carrots, chopped nuts, powdered sugar, or shredded coconut for decoration *Optional!
*** Use your favorite non-dairy replacements. We recommend: Earth balance (butter), coconut oil, Violife (butter and cream cheese), Kite Hill (cream cheese).
Sugar substitutes: For a naturally pleasing flavor, try using maple sugar! Just place in a blender until powdered! Watching your sugar intake? Try powdered Lakanto: It's a zero glycemic substitute, made with Monk Fruit. *Linked at bottom of page.
Cake Instructions
1. Preheat oven to 350 °
2. Prepare 8” spring form pan by greasing and lining the bottom with a piece of parchment paper. This ensures your cake will come out of the pan nicely. Simply trace the shape of the pan onto your parchment and cut inside your line so that it will lay nicely in the pan.
3. Prepare your carrots by shredding with a cheese grater, or pulse in a food processor until you have a rice-like texture. Make sure they are very finely grated so they will soften as the cake bakes. *Don’t skimp on carrots here, and if in doubt, use more! Set aside.
4. In a medium sized bowl, add your CorEats mix, followed by all wet ingredients. Stir until smooth and batter is well mixed.
5. Fold in carrots, chopped walnuts/pecans, and coconut, if using, making sure they are evenly distributed throughout batter.
6. Pour batter into the prepared cake pan, or scoop into lined cupcake wells 1/3 cup at a time.
~For cake: Bake for 20-25 minutes, or until the cake springs back when touched, and a toothpick inserted in the center comes out clean.
~For cupcakes: Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool enough to be handled and remove from the pan. Set aside while you prepare the frosting.
Cream Cheese Frosting Instructions
1. Beat the cream cheese and butter until smooth.
2. Add sugar *to taste, 1/4 cup at a time, mixing well after each addition.
3. Add vanilla and salt. Beat until creamy.
*For more filling variations, check out our Basic Icing Recipe
Finishing Touches
Spread on your cream cheese frosting. It should make a thick layer and can be smoothed or swirled in pretty patterns. To add a lovely touch, fill a piping bag with the remaining icing; Using your favorite decorating tip, pipe icing around the base and/or around the top edge (be creative and have fun, here). For cupcakes, piping on icing with large cupcake decorating tips adds such a beautiful and professional touch! No piping tips? No problem. Just add icing to a baggie and twist to gather icing to one corner, Cut ¼” opening and gently squeeze icing onto cupcake in a swirling motion.
Embellish your iced cake/cupcakes with additional grated carrots, toasted coconut, chopped walnuts or pecans, if desired. If you’re feeling festive, try roasting the nuts with butter, cinnamon, and coconut sugar before sprinkling them over your finished cake. Serve & enjoy!
