So I figured this would be a good time to sneak in this recipe with Easter approaching!
I’m honestly not a fan of Carrot Cake or Cream Cheese, so I’m honestly not sure why I put the effort into making this, but I’m SOOOO happy I did!
Pregnancy has me wanting Baked Goods, and I found a few recipes that I combined to make this a relatively healthier option! Still not something you want to have everyday, but at least if you indulge, it has clean ingredients for a more guilt-free experience 😉
1 1/2 cups whole wheat flour.
1/2 cup rolled oats.
1 teaspoon baking soda.
1 teaspoon cinnamon.
¼ teaspoon nutmeg.
1/4 teaspoon salt.
2 medium very ripe banana, mashed.
1/2 cup coconut sugar.
1 large egg
1 teaspoon vanilla.
2 tablespoons melted and cooled coconut oil.
¼ cup unsweetened applesauce.
1 cup shredded carrots (about 2 large carrots)
1/3 cup Unsweetened Almond Milk
1/4 cup chopped pecans or walnuts, plus 2 tablespoons for topping
For the Frosting:
4 oz reduced fat cream cheese, softened
1/3 cup powdered sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
Preheat Oven to 350
Spray a Loaf Pan with Nonstick.
Combine dry and wet ingredients separately, then mix together.
Bake for 45-60 minutes.
Make the frosting, spread on top and sprinkle with nuts!