Healthy Carrot Cake with Oat Flour

🧂 Ingredients

• 1 and ½ cups oat flour*

  see notes
• ¼ cup tapioca flour
• 1 and ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 and ½ teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¾ teaspoon stevia*

  optional, see notes
• ¾ cup unsweetened applesauce
• 2 large eggs

  beaten
• ½ cup maple syrup
• ¼ cup melted coconut oil
• ½ tablespoon vanilla extract
• 1 and ½ cups grated carrots
• ½ cup chopped pecans

Instructions

• 1 Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper, and
  spray with oil.
• 2 Whisk together the oat flour, tapioca flour, baking powder, baking soda, salt,
  cinnamon, ginger, nutmeg, and stevia in a large bowl. Set aside.
• 3 In a medium-sized bowl, whisk together the applesauce, eggs, maple syrup,
  coconut oil, and vanilla extract until well combined.
• 4 Pour the wet mixture into the dry mixture and mix together with a large spoon
  until thoroughly incorporated. Fold in the carrots and pecans.
• 5 Pour the batter into the prepared cake pan and bake for 30-35 minutes. Test the
  cake with a toothpick, and if it comes out (mostly) clean, then the cake is
  done.
• 6 Allow the cake to cool completely in its pan on a wire rack before removing to
  frost with icing if desired.
• 7 To make the light yogurt/cream cheese frosting, mix 8 ounces of light cream
  cheese, ½ cup Greek Yogurt (be sure it's thick like Fage brand),¼ cup maple
  syrup, ½ teaspoon vanilla extract, and optional ¾ teaspoon stevia
  [https://amzn.to/363oYdA] in a large bowl with a hand mixer or a stand mixer
  until light and fluffy. Taste and add a bit more maple syrup, stevia,
  [https://amzn.to/3HKfrW1] or confectioners' sugar if desired. Note that too much
  maple syrup will make your frosting thinner. Frost your cooled cake immediately
  or refrigerate until ready to use. *see blog post for other topping ideas.

Nutrition Info