Home Fitness Shakeology Carrot Cake With Cream Cheese Frosting

Shakeology Carrot Cake With Cream Cheese Frosting

Shakeology Carrot Cake With Cream Cheese Frosting


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


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

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