Carrot Cake

Healthy Carrot Cake at Haka Fitness[hr] Really? Cake?!?!?! Yes!! This cake is pretty darn healthy and crazy good at the same time! I stole the recipe from Clean Eating Magazine and tweaked it a bit to my liking. It's a recipe you can feel good about serving and enjoy while you eat!


* 2 1/2 c. Spelt flour * 3 tsp cinnamon * 3 tsp baking powder * 2 tsp baking soda * 1 tsp sea salt * 1 C Golden raisins * 2 tsp flax seed * 2 egg whites * 4 tsp water * 1 c. honey or agave nectar (I use half each) * 2/3 c unsweetened apple sauce * 1/2 c. plain yogurt * 3 T vegetable, safflower, or olive oil * 2 tsp vanilla extract * 1 1/4 c firmly packed grated carrots (use the food processor!!!) * 1/2 c chopped walnuts * 3/4 c. plain low fat cream cheese * 1 T honey * 1 lemon juice and zest divided

Preheat oven to 300*. Spray a 9x9 square baking dish with cooking spray. In a small bowl combine all ingredients from spelt flour through flax seed and stir. In a separate bowl, whisk water and egg whites until bubbly. Add honey, apple sauce, yogurt, oil and vanilla and whisk until combined. Stir flour mixture into liquid mixture and stir just until smooth. Fold in grated carrots and walnuts. Bake for 25-30 minutes or until a knife inserted in center comes out clean. If top begins to over brown, cover with a layer of foil.

To make cream cheese drizzle: Heat cream cheese on high about 10-15 sec. Add honey, a pinch of lemon zest and 2 tsp lemon juice. Stir. Add water a few drops at a time until consistency is that of thick cream.

To serve: Drizzle cream cheese mixture over each individual slice on the plate.