So you LOVE carrot cake? You would LOVE to have a big piece. But all that oil and sugar? What to do?……Make this yummy, healthier version and feel great giving yourself and your family a dessert that packs a secret punch of nutrition.
Cricket Carrot Cake with Cinnamon Cream Cheese Frosting
Made with Protein2050 Organic cricket flour
Makes 1 loaf or 6 mini loaves
Ingredients
¼ cup NMF Protein2050 organic cricket flour
1 cup whole wheat pastry flour
¼ cup quick oats
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 medium bananas, mashed
½ cup organic brown sugar
1 egg
1 egg white
1 tsp vanilla
3 Tbsp unsweetened organic applesauce
1 Tbsp coconut oil
1/3 cup unsweetened organic almond milk
1 cup shredded carrots
¼ cup chopped pecans, plus 2-4 tbsp for topping
Cinnamon Cream Cheese Frosting
250 g low fat cream cheese, softened
½ cup icing sugar
1/8 tsp cinnamon
½ tsp vanilla extract
Directions
- Preheat oven to 350F. Prepare mini loaf pan by spraying or buttering six spaces. Or prepare an 8×4 or 9×5 regular pan.
- In a large bowl whisk together the first group of dry ingredients, flours, oats, cinnamon, baking powder, baking soda and salt. Set aside.
- In another bowl mix together mashed banana, brown sugar, egg, egg white and vanilla until creamy. Add applesauce, coconut oil and almond milk, mix again. Fold in the carrots.
- Add your wet ingredients to the dry ingredients and only mix until combined.
- Fold in ¼ cup pecans.
- Pour into loaf pan(s).
- If making mini loaves bake for 20 minutes, until a toothpick can be inserted into the center and comes out clean. If making one large loaf bake for 40-45 minutes using the toothpick rule.
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Remove from oven and let cool for 10 minutes before removing from the pan. Continue to cool completely before frosting.
Frosting :
- Beat cream cheese, icing sugar, cinnamon and vanilla with a hand mixer for a minute or two until smooth.
- Spread onto your carrot cakes and top with chopped pecans.