Carrot Cake

This is one of those recipes that tastes like a bakery cake and made with real ingredients.

Serving Size: 12

Ingredients

Dry:

2 cups organic all-purpose flour (I love Einkorn)

½ cup vanilla protein powder (optional but boosts structure + protein; I love Truvani)

2 tsp baking soda

½ tsp baking powder

1 tsp sea salt

2 tsp ceylon cinnamon

1 tsp pumpkin pie spice

Wet:

3 eggs pasture raised

½ cup pure organic maple syrup

¾ cup organic coconut sugar (or organic brown sugar)

¾ cup melted butter (pasture raised)

¾ cup full-fat organic Greek yogurt or sour cream

2 tsp vanilla

Add-ins:

2 cups finely grated organic carrots

½–¾ cup chopped walnuts or pecans

Cream Cheese Frosting:

8 oz cream cheese

4 tbsp butter

¼ cup pure organic maple syrup

1 cup powdered sugar sifted (adjust to taste)

1 tsp vanilla

pinch of salt

Preheat oven to 350°F and grease a 9x13 pan or two round pans.
Mix dry ingredients in one bowl.
Whisk wet ingredients in another until smooth.
Combine gently (don’t overmix), then fold in carrots and nuts.
Let batter sit 5–10 minutes (batter will be thick after sitting, but should still be spreadable in pan. If too thick to spread, add a splash of milk 1-2tbsp max)
Bake 40–45 min (9x13) or 30–35 min (round pans)
Cool completely before frosting.
While cake is cooling, whip frosting ingredients except powder sugar until smooth and fluffy. Add powder sugar a little at a time. (Optional: add 1–2 tsp lemon juice for a more elevated flavor)