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Shakeology Carrot Cake With Cream Cheese Frosting

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Shakeology Carrot Cake With Cream Cheese Frosting

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Shakeology Carrot Cake With Cream Cheese Frosting

Carrot cake is a dessert basic when spring rolls round, however our carrot cake recipe with Vanilla Shakeology is one that you would be able to make year-round and eat each single day.

Vanilla Shakeology turns conventional carrot cake right into a superfood dessert. Candy, creamy vanilla blends fantastically with shredded carrot and coconut to create a moist, scrumptious cake.

Applesauce and crushed pineapple add a light-weight sweetness and contemporary carrot juice actually amps up the flavour.

Have questions on baking with Shakeology? Study extra right here.

Slice of carrot cake on plate

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Vanilla Shakeology

Expertise the candy, creamy taste of strong vanilla as your each day superfood dessert.

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Homemade Shakeology Carrot Cake with Cream Cheese Frosting

Shakeology Carrot Cake With Cream Cheese Frosting

Servings 6 servings, 1 slice every

  • FOR CAKE
  • Nonstick cooking spray
  • 4
    scoops
    Vanilla Shakeology
  • ½
    cup / 55 g
    almond flour
  • ½
    cup / 45 g
    unsweetened shredded coconut
  • ¼
    cup / 30 g
    coconut flour
  • 2
    tsp.
    baking soda
  • 2
    tsp.
    floor cinnamon
  • ½
    tsp.
    sea salt (or Himalayan salt)
  • 2
    cups / 220 g
    shredded carrots
  • 1
    cup / 195 g
    crushed pineapple, drained
  • 4
    massive
    eggs
  • ½
    cup / 120 g
    unsweetened applesauce
  • ½
    cup / 120 ml
    contemporary carrot juice, unsweetened
  • 2
    Tbsp.
    coconut oil (or ghee)
  • 2
    tsp.
    pure vanilla extract
  • FOR FROSTING
  • 2
    oz. / 60 g
    low-fat cream cheese, softened
  • ¼
    cup / 60 g
    decreased fats (2%) plain Greek yogurt
  • 3
    Tbsp.
    powdered sugar
  • 2
    tsp.
    pure vanilla extract

  1. To make cake, preheat oven to 350° F (180 °C). Calmly coat an 8 x 2-inch (20 x 5-cm) spherical baking dish with spray. Put aside.

  2. Add Shakeology, almond flour, shredded coconut, coconut flour, baking soda, floor cinnamon, and salt to a big mixing bowl; stir to mix. Put aside.

  3. Add carrots, pineapple, eggs, applesauce, carrot juice, oil, and extract to a medium mixing bowl; stir to mix.

  4. Add moist combination to dry combination; stir till simply mixed. Pour batter into ready dish.

  5. Bake for 50 minutes, or till a toothpick inserted into the middle comes out clear. Take away from oven. Put aside; permit to chill fully. You may cowl cake with plastic wrap and refrigerate to chill quicker.

  6. To make frosting, add cream cheese, yogurt, powdered sugar, and extract to a medium mixing bowl; beat till easy. Unfold frosting evenly over cake.

  7. Slice cake into 6 equal sized slices. Serve instantly or retailer refrigerated in an hermetic container or as much as 3 days or frozen for as much as 1 month.

Improbable Fiber (F), Gluten-Free (GF), Protein Energy (P), Vegetarian (VG)

The Vitamin Information field beneath supplies estimated dietary info for this recipe.*

* Whole Sugars 24 g, Added Sugars 7 g

Vitamin Information

Shakeology Carrot Cake With Cream Cheese Frosting

Quantity Per Serving (1 slice)

Energy 410
Energy from Fats 162

% Day by day Worth*

Fats 18g28%

Saturated Fats 9g56%

Ldl cholesterol 130mg43%

Sodium 900mg39%

Carbohydrates 39g13%

Fiber 9g38%

Sugar 24g27%

Protein 21g42%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.

Container Equivalents
½ Inexperienced
1 Crimson
½ Yellow
1 Blue
½ Orange
1 tsp

2B Mindset Plate It!
This recipe makes an incredible breakfast.

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