Carrot Cake is my FAVORITE!  Here is my healthier version!  It is also gluten free! When this recipe video was filmed, I had mentioned I hadn’t found a good baking stevia. Afterwards, I started using Krisda stevia baking formula.  This could work well in this recipe if you want no added sugar.

Makes 16 servings

6 egg whites (I just use the carton kind)
1 Tbsp light oil (canola, safflower)
3/4 cup unsweetened applesauce
2/3 cup sucanat (a raw brown sugar) or Krisda stevia baking formula
1/2 cup low fat milk (I used Unsweetened Almond Milk)
3 tsp vanilla
1 1/3 cup oat flour
1 cup brown rice flour (could also use all oat flour)
2 cups carrot, grated
1/2 tsp of cloves
1/2 tsp nutmeg
2 tsp cinnamon
2 tsp baking soda
7 oz of crushed pineapple in juice (1/2 of a 14 oz can)
1/2 cup walnuts, chopped
1/2 cup raisins

Preheat oven to 350 degrees.  In a large bowl, add first 6 ingredients (egg whites to vanilla).  Stir to combine. Add in oat flour, brown nice flour, spices and baking soda.  Combine. Lastly add in grated carrot, pineapple, nuts and raisins.  Pour into a 8 1/2 x 11 pan, sprayed with cooking spray.  Bake for 35-40 minutes.

ICING/GLAZE:

2 scoops vanilla whey protein
2 Tbsp+ low fat milk (I used Unsweetened Vanilla Almond Breeze)

Using a whisk, add enough milk to the protein to make it into a glaze.  Whisk until smooth.

CREAM CHEESE ICING:

If you wanted a more decadent icing, I’d totally recommend this!

For the Icing (same as in my Healthy Cinnamon Rolls, makes approx 1/2 cup total)

1 Tbsp butter, softened
2 Tbsp low fat cream cheese, softened (for dairy-free use Tofutti cream cheese substitute)
1 cup icing (powdered) sugar
1/2 tsp vanilla

Mix together all the “Icing” ingredients with an electric mixer and set aside.

Nutrition (per 1 Tbsp cream cheese icing)   Calories: 71   Fat: 1.9 g   Carbs: 13.5   Sugars: 13 g   Fiber: 0   Protein: 0.4 g

Nutrition (per serving of carrot cake, including glaze):
Cals: 179  Fat: 4.8g  Carbs: 27g  Fibre: 2.7g  Sugars: 6.2g  Protein: 5.7g