Carrot cake is a dessert classic when spring rolls around, but our carrot cake recipe with Vanilla Shakeology is one that you can make year-round and eat every single day.
Vanilla Shakeology turns traditional carrot cake into a superfood dessert. Sweet, creamy vanilla blends beautifully with shredded carrot and coconut to create a moist, delicious cake.
Applesauce and crushed pineapple add a light sweetness and fresh carrot juice really amps up the flavor.
Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins
Servings 6 servings, 1 slice each Calories 408 kcal
Ingredients
FOR CAKE
Nonstick cooking spray
4 scoops Vanilla Shakeology
½ cup / 50 g almond flour
½ cup / 40 g unsweetened shredded coconut
¼ cup / 30 g coconut flour
2 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. sea salt (or Himalayan salt)
2 cups / 220 g shredded carrots
1 cup / 195 g crushed pineapple, drained
4 large eggs
½ cup / 120 g unsweetened applesauce
½ cup / 120 ml fresh carrot juice, unsweetened
2 Tbsp. extra-virgin coconut oil (or ghee)
2 tsp. pure vanilla extract
FOR FROSTING
2 oz. / 60 g reduced-fat cream cheese, softened
¼ cup / 60 g reduced fat (2%) plain Greek yogurt
3 Tbsp. powdered sugar
2 tsp. pure vanilla extract
Instructions
To make cake, preheat oven to 350° F (180 °C). Lightly coat an 8 x 2-inch (20 x 5-cm) round baking dish with spray. Set aside.
Add Shakeology, almond flour, shredded coconut, coconut flour, baking soda, ground cinnamon, and salt to a large mixing bowl; stir to combine. Set aside.
Add carrots, pineapple, eggs, applesauce, carrot juice, oil, and extract to a medium mixing bowl; stir to combine.
Add wet mixture to dry mixture; stir until just combined. Pour batter into prepared dish.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Set aside; allow to cool completely. You can cover cake with plastic wrap and refrigerate to cool faster.
To make frosting, add cream cheese, yogurt, powdered sugar, and extract to a medium mixing bowl; beat until smooth. Spread frosting evenly over cake.
Slice cake into 6 equal-sized slices. Serve immediately or refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
Container Equivalents ½ Green 1 Red ½ Yellow 1 Blue ½ Orange 1 tsp
2B Mindset Plate It! This recipe makes a great breakfast.