Carrot Cake With Cream Cheese Frosting
Carrot cake is a dessert classic when spring rolls around, but our carrot cake recipe with Vanilla Shakeology is one that you can make year-round and eat every single day.
Vanilla Shakeology turns traditional carrot cake into a superfood dessert. Sweet, creamy vanilla blends beautifully with shredded carrot and coconut to create a moist, delicious cake.
Applesauce and crushed pineapple add a light sweetness and fresh carrot juice really amps up the flavor.
Have questions about baking with Shakeology? Learn more here.
Carrot Cake With Cream Cheese Frosting
This carrot cake recipe with Vanilla Shakeology is a modern spin of the classic.
Ingredients
- FOR CAKE
- Nonstick cooking spray
- 4 scoops Vanilla Shakeology
- ½ cup / 50 g almond flour
- ½ cup / 40 g unsweetened shredded coconut
- ¼ cup / 30 g coconut flour
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. sea salt (or Himalayan salt)
- 2 cups / 220 g shredded carrots
- 1 cup / 195 g crushed pineapple, drained
- 4 large eggs
- ½ cup / 120 g unsweetened applesauce
- ½ cup / 120 ml fresh carrot juice, unsweetened
- 2 Tbsp. extra-virgin coconut oil (or ghee)
- 2 tsp. pure vanilla extract
- FOR FROSTING
- 2 oz. / 60 g reduced-fat cream cheese, softened
- ¼ cup / 60 g reduced fat (2%) plain Greek yogurt
- 3 Tbsp. powdered sugar
- 2 tsp. pure vanilla extract
Instructions
-
To make cake, preheat oven to 350° F (180 °C). Lightly coat an 8 x 2-inch (20 x 5-cm) round baking dish with spray. Set aside.
-
Add Shakeology, almond flour, shredded coconut, coconut flour, baking soda, ground cinnamon, and salt to a large mixing bowl; stir to combine. Set aside.
-
Add carrots, pineapple, eggs, applesauce, carrot juice, oil, and extract to a medium mixing bowl; stir to combine.
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Add wet mixture to dry mixture; stir until just combined. Pour batter into prepared dish.
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Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Set aside; allow to cool completely. You can cover cake with plastic wrap and refrigerate to cool faster.
-
To make frosting, add cream cheese, yogurt, powdered sugar, and extract to a medium mixing bowl; beat until smooth. Spread frosting evenly over cake.
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Slice cake into 6 equal-sized slices. Serve immediately or refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
Recipe Notes
Fantastic Fiber (F), Gluten-Free (GF), Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
The estimated nutritional information for this recipe is based on the U.S. vegan formulation of 0g Added Sugar Shakeology. Nutrition information may vary in other markets.*
* Total Sugars: 17 g, Added Sugars: 4 g, Added Sugars from Shakeology: 0 g
Original Formula Shake
Estimated Nutritional Information (per serving):
- Calories: 408
- Total Fat: 20 g
- Saturated Fat: 11 g
- Cholesterol: 130 mg
- Sodium: 883 mg
- Carbohydrates: 35 g
- Fiber: 10 g
- Total Sugars: 25 g
- Added Sugars: 7 g
- Protein: 21 g
Container Equivalents
½ Green
1 Red
½ Yellow
1 Blue
½ Orange
1 tsp
2B Mindset Plate It!
This recipe makes a great breakfast.