Days are getting longer and the sun is starting to peek out from behind the wintry clouds, making it the perfect time for spring-inspired treats. You might've noticed birds singing during your morning workout and it won't be much longer until everything is in full bloom. A simple carrot cake is the perfect recipe to whip up, as the dessert is often synonymous with spring celebrations.
This carrot cake is infused with fragrant flavors, such as ground cinnamon and ground cloves. The addition of carrots and zucchini make it fluffy and moist. And possibly the best part of this carrot cake? Topping it with a delicious, velvety paleo cream cheese frosting.
The cake is made with Vital Proteins® Original Collagen Peptides ($25; shop now on vitalproteins.com). Our unflavored and odorless collagen powder can be easily added to your favorite recipe or beverage for an instant boost to your daily collagen intake.
Read on for this delightfully decadent — and paleo! — spring cake.
Paleo Carrot Cake
Yields 6-8 servings
Paleo Cream Cheese Frosting Ingredients:
- 2 C cashews (soaked in boiling water until soft)
- 1/2 C coconut cream
- 1/3 C maple syrup
- 1 t vanilla extract
- 2 T coconut oil
- 3 T coconut flour
- 1-2 t vinegar (for cream cheese taste)
Directions:
- Place a steel bowl in the freezer for an hour until chilled.
- Add soft, soaked cashews to a blender and blend until smooth.
- Once blended, add the other ingredients and blend until combined and smooth.
- Add the frosting mixture into the chilled steel bowl and place in the fridge for 1-2 hours.
- Once the cake has cooled, take the frosting out of the fridge and mix with a hand mixer until fluffy and blended.
- Add the cream cheese frosting to the room temperature carrot cake. Slice and enjoy!
Carrot Cake Ingredients:
- 3 C almond flour
- 1 t ground clove
- 2 t cinnamon
- 1 t baking powder
- 1/4 t sea salt
- 2 scoops Vital Proteins® Original Collagen Peptides
- 3 eggs
- 1/4 C coconut oil (melted)
- 1/3 C maple syrup
- 1 t vanilla extract
- 1 C coconut milk
- 2 C carrots (shredded)
- 1 C zucchini (shredded and strained through cheese cloth)
Directions:
- Preheat oven to 350°F.
- Prepare 8x8 baking dish by coating it in an oil (such as 1 T coconut oil).
- Add all of the wet ingredients to a medium bowl and whisk together.
- In a separate mixing bowl, add in the dry ingredients and mix together until well-combined.
- Slowly add the dry ingredients into the wet ingredients and stir together until evenly combined.
- Add the carrot cake mixture to the prepped baking dish and bake in the oven for 40 minutes or until baked through.
- Let cool for 20-30 minutes or until it reaches room temperature.
- Once cooled, add the cream cheese frosting and enjoy!
