When it comes to the perfect Easter Sunday dessert, there is nothing better than carrot cake. This light and fluffy cake is packed with shredded carrots, chewy raisins, and a fluffy cream cheese frosting that is sure to delight all of the senses. Oh, and did I mention that it comes together with just one bowl? It's true! This is my One-Bowl Healthy Carrot Cake recipe that is gluten-free and perfect for the Easter holiday!
Ingredients
For the Loaf:
- 2 Eggs
- ⅓ Cup Monk Fruit Sweetener or Cane Sugar
- ½ Cup Avocado Oil or substitute melted coconut oil
- 2 Teaspoons Vanilla Extract
- ¾ Cup Milk of Choice
- 3 Carrots grated
- 1 ½ Cups Oat Flour or substitute all-purpose flour or gluten-free flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- ½ Teaspoon Nutmeg
- ½ Cup Chopped Walnuts
- ½ Cup Raisins
- ½ Cup Canned Pineapple Chunks drained and liquid pressed out. This is optional but highly recommended!
For the Cream Cheese Frosting:
- 1 4 Ounce Package Cream Cheese softened to room temperature
- 1 Teaspoon Vanilla Extract
- ¾ Cup Powdered Monk Fruit or Powdered Sugar
Instructions
- To make this loaf, start by preheating your oven to 350 F.
- Next, in a large bowl, mix together the eggs, monk fruit sweetener or cane sugar, oil, vanilla, and milk.
- Once the ingredients are fully combined, grate your carrots into the bowl, then add in the flour, baking powder, cinnamon, and nutmeg.
- Mix to combine, then finally add in the walnuts, raisins, and pineapple, if using.
- Transfer your batter to a greased loaf pan, then bake for 40 minutes or until the loaf is golden on top and a toothpick comes out clean.
- Once the loaf is done, pull it out of the oven and allow it to cool while you prepare the cream cheese frosting, by mixing together the cream cheese, vanilla extract, and powdered monk fruit sweetener or sugar with a hand mixer, until they're fully combined.
- Finally, once the loaf is cool, top it with the frosting, slice, and enjoy! Store any leftovers in the fridge for up to one week.
Calories: 3216kcal | Carbohydrates: 391g | Protein: 46g | Fat: 172g | Saturated Fat: 24g | Polyunsaturated Fat: 49g | Monounsaturated Fat: 89g | Cholesterol: 23mg | Sodium: 1780mg | Potassium: 2574mg | Fiber: 30g | Sugar: 195g | Vitamin A: 30971IU | Vitamin C: 27mg | Calcium: 766mg | Iron: 13mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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