Carrot Cake with Cream Cheese Frosting
 
 
THM:E, Low-fat, Sugar free, Gluten/peanut free (without the frosting, the cake itself is also nut free)
Author:
Serves: 8-10 servings
Ingredients
  • ½ cup egg whites (the carton kind works great)
  • ½ cup unsweetened applesauce
  • 1 T lemon juice
  • ⅓ cup water
  • 1 cup finely-grated carrot
  • 1¾ cup oat flour (ground-up oats; use gluten free if necessary)
  • ¼ tsp. salt
  • 6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • 2 tsp. cinnamon
  • ½ tsp. ginger (you may decrease this amount, if desired)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
Cream Cheese Frosting:
Instructions
  1. Beat together the egg whites, unsweetened applesauce, lemon juice, water, and finely-grated carrot. Add the dry ingredients, baking powder and soda last, and beat until combined. Pour into a well-greased 9-inch cake pan and bake at 350 degrees F for about 19 minutes or until a toothpick inserted in the center comes out cleanly and the center is not mushy but still quite moist. Let the cake set in the pan for a few minutes, then take it out of the pan and let it cool on a wire rack. Refrigerate to chill completely before frosting.
  2. To make the frosting, combine all the frosting ingredients and spread onto the chilled cake. Top with a small amount of toasted unsweetened coconut flakes (a low-fat variety works great) for garnish, if desired. Store cake in the refrigerator. The flavors of the cake are best the day of baking, but it will keep for a few days and still be good. Serves 8-10.
  3. Trim Healthy Mamas, if you keep within the serving size, the fat from the cream cheese will be well within THM:E guidelines (5 grams of fat/serving or less).
Recipe by Briana Thomas at https://www.briana-thomas.com/carrot-cake-with-cream-cheese-frosting/