I bet you can’t say that title 10 times fast! After posting the picture of my clean eating, sugar free carrot cake with whipped cream cheese frosting on social media yesterday, I have been getting a ton of requests for the recipe. I have to say hands down, this is one of the best clean eating treats I have ever had as I approach my one year anniversary of clean eating in April. The carrot cake is super moist and flavorful and the whipped cream cheese frosting is up there with Starbucks’ whipped cream (just a heads up this frosting is more whipped cream like vs. thick frosting like – but just as delicious). Without further ado, I present the recipe from one of my favorite clean eating cookbooks: 100 Days of Real Food
Carrot Cake with Whipped Cream Cheese Frosting
Carrot Cake Ingredients
1 cup (2 sticks) butter, softened (but not melted)
3 cups whole-wheat flour (I like King Arthur 100% Whole Grain Whole Wheat Flour)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 cup honey
2 teaspoons vanilla extract
2 cups unsweetened applesauce
1 ½ cups peeled and grated carrots (about 5 carrots)
Whipped Cream Cheese Frosting Ingredients
2 cups heavy whipping cream
One 8 ounce package of cream cheese (at room temperature)
¼ cup pure maple syrup
1 ½ teaspoons vanilla extract
Carrot Cake Directions
1 – Preheat oven to 350 degrees. Grease the sides of two 9 inch cake pans with butter.
2 – In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Set aside.
3 – Using an electric mixer in a separate bowl, (I like to use my KitchenAid Stand Mixer for this part) whisk together the butter, honey, eggs, and vanilla. Slowly add the flour mixture with the mixer on low until well combined. The batter will be fairly thick at this point. Carefully fold in the applesauce and carrots by hand.
4 – Divide the batter evenly between the 2 greased cake pans and bake for 22-24 minutes or until knife comes out clean when inserted into the center of the cake. Let the cakes cool IN THE PANS on a cooling rack (do not attempt to take the cakes out of their pans hot – they will crumble!)
Whipped Cream Cheese Frosting Directions
5 – Use an electric mixer to combine the heavy whipping cream, cream cheese, maple syrup, and vanilla. Whip for several minutes, until thick and fluffy. Make sure to start the mixer on low speed and gradually increase the speed to avoid splatters.
6 – When the cakes have completely cooled to room temperature, loosen them from the sides of the pans with a dull knife and transfer one layer to a cake plate or stand. Spread half the frosting over the top. Place the second layer on top and spread the remaining frosting over the top of the cake. There should be enough frosting to cover the sides if desired. Serve or refrigerate for later.