I got to spend the weekend with some of the Trim Healthy Mama Facebook Adminstrators last weekend. It was such a great retreat! Lots of fun and laughter and lots of GREAT food! My friend Lisa Waddell made this AMAZING carrot cake. Seriously, it was the best, on-plan cake I have ever had!
You can find Lisa at Grace Filled Hope on Facebook.
She has had this recipe (featured as muffins) on the THM fan page and has put it on her page HERE. You NEED to go and check it out there because once you taste this you are going to want to make it as muffins! They freeze really well so you can keep them on hand.
Here is how you take her recipe and make it into a 9×13 cake or a 2-layer round cake with frosting.
Lisa Waddell’s Amazing Carrot Cake (She didn’t name it that, I did! 🙂 )
1/2c liquid or melted coconut oil
1 c 0% Greek yogurt
1 c Gentle Sweet
2 cups Baking Blend
1 tsp baking powder
1 tsp baking soda
1 tsp mineral salt
2 tsp nutmeg
2 tsp cinnamon
1 c finely chopped (shredded) carrots
1 1/2 c chopped pecans
By hand, mix coconut oil, yogurt, Gentle Sweet and eggs together. Dump in dry ingredients and mix thoroughly. Stir in carrots and pecans.
Spread cake batter into a greased 9×13 pan or two greased 8″ round cake pans. Bake at 350 degrees for 25-30 minutes or till cake tester inserted in the center comes out clean.
Cream Cheese Frosting
1 stick butter
1-8 oz block cream cheese
1/4-1/2 c Gentle Sweet
1 tsp vanilla
(This amount of frosting was perfect for me on a 9×13 cake, but if you like lots of frosting or you are doing a layer cake you are going to want to double this recipe.)Here is the piece I am enjoying right now!