Carrot Cake with Maple Cream Cheese Frosting

Since I started my Sugar Detox, I've been trying to cut out processed sugars and processed carbs. I've also been on a mission to reinvent some of my favorite desserts so that they are no longer filled with empty calories that don't serve me. This moist carrot cake is one of my proud creations! It's made without gluten, processed sugars or butter/oil. 100% natural sweetness.

 

So what exactly is so much better about this recipe than your standard carrot cake? Besides cutting out all the empty calories from the 2 cups of granulated sugar and 11/2 cups of oil, the oats offer plenty of fiber that help regulate your blood sugar and prevent insulin release (fat storage). The carrots, mashed banana, dates and a little maple syrup not only add all the natural sweetness you need, they give you eye-healthy carontenoids, vitamin C, magnesium, calcium and iron. The walnuts are full of brain-healthy omega-3s fats. So enjoy!

  

I use milk in the recipe and cream cheese for the frosting, but you can easily subsitute them for  almond milk and coconut cream/cashew cream. Sometimes I leave off the frosting and just serve it with whipped cream, have it warm with a splash of milk for breakfast or eat it like a bar. It's delicious and so easy to throw together!

Carrot Cake with Maple Cream Cheese Frosting

Serves 8

Prep time: 20 min.

Baking time: 45 min.

 

Ingredients:

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3 ripe bananas, mashed

5 carrots, finely grated and extra liquid squeezed off by hand (roughly 2 cups packed)

2 eggs

1/3 cup dates, finely diced or processed in food processor

2 cups milk (or unsweetened almond milk)

2 T. maple syrup (optional)

21/2 cups steel cut oats

3/4 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

3/4 cup walnuts, chopped

 

Frosting: (Optional)

3/4 cup cream cheese (coconut cream or soaked, processed cashews)

2-3 T. maple syrup (adjust to taste)

 

Directions:

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1. Preheat oven 375 F (190 C). Mash the bananas.

2. In a large bowl, add bananas, carrots, eggs, dates, milk and maple syrup. Whisk with a fork.
3. In a smaller bowl, add oats, baking powder, salt cinnamon and walnuts. Mix until combined.
4. Stir in dry mixture into wet and mix until combined.
5. Spray an 8 X 8 inch baking dish with nonstick spray and then pour in the mixture.
6. Bake for about 45 minutes or until the top is golden and center is solid.

7. Allow to cool and mix frosting. Then frost cake.