8 Ingredient Carrot Cake Recipe (Low Sugar)
Quick and easy carrot cake made with just 8 real ingredients topped with a creamy high fat low sugar coconut cream frosting. Super light and refreshing cake to enjoy any time of the day or year.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: one 6 inch cake 1x
Ingredients
Scale
basic plantain cake
- 2 plantains, green/yellow ones (7oz or 200g after being peeled)
- 4 eggs
- 1/2 cup coconut butter (4 1/2oz)
- 1/2 teaspoon baking powder
- 1/2 cup finely shredded carrots
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch salt (optional)
- few drops of liquid stevia (optional for more sweetness)
frosting
- 1 can of coconut cream (the hard part from refrigerated full fat coconut milk)
- 1/4 teaspoon cinnamon
- few drops liquid stevia (or can use 1 tablespoon maple syrup)
Instructions
- Preheat oven to 350 degrees.
- Peel plantain.
- Place plantain, eggs and coconut butter into your Vitamix blender.
- Blend.
- Next add in spices and stevia.
- Blend.
- Lightly hand stir in the shredded carrots.
- Grease 6 inch pan or 6 cupcake liners.
- Pour batter into pan.
- Bake from 20-25 minutes depending on your oven and size pan.
- Cool and enjoy plain or top with frosting.
- Frosting directions:
- Mix coconut cream until smooth and creamy.
- Add in cinnamon and stevia to taste. Continue to mix.
- Top cake with frosting.
- Slice and enjoy.
Nutrition
- Serving Size: 6-8 slices