Hey Friends!!

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

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!