Carrot Cake With Cream Cheese Frosting

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Carrot Cake With Cream Cheese Frosting

Carrot cake is a dessert classic when spring rolls around, but our carrot cake recipe with Vanilla Shakeology is one that you can make year-round and eat every single day.

Vanilla Shakeology turns traditional carrot cake into a superfood dessert. Sweet, creamy vanilla blends beautifully with shredded carrot and coconut to create a moist, delicious cake.

Applesauce and crushed pineapple add a light sweetness and fresh carrot juice really amps up the flavor.

Have questions about baking with Shakeology? Learn more here.

3.47 from 26 votes
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Carrot Cake With Cream Cheese Frosting

This carrot cake recipe with Vanilla Shakeology is a modern spin of the classic.

Course Dessert, Snack
Keyword Vanilla Shakeology
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 6 servings, 1 slice each
Calories 388 kcal

Ingredients

  • FOR CAKE
  • Nonstick cooking spray
  • 4 scoops Vanilla Shakeology
  • ½ cup / 50 g almond flour
  • ½ cup / 40 g unsweetened shredded coconut
  • ¼ cup / 30 g coconut flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ½ tsp. sea salt (or Himalayan salt)
  • 2 cups / 220 g shredded carrots
  • 1 cup / 195 g crushed pineapple, drained
  • 4 large eggs
  • ½ cup / 120 g unsweetened applesauce
  • ½ cup / 120 ml fresh carrot juice, unsweetened
  • 2 Tbsp. extra-virgin coconut oil (or ghee)
  • 2 tsp. pure vanilla extract
  • FOR FROSTING
  • 2 oz. / 60 g reduced-fat cream cheese, softened
  • ¼ cup / 60 g reduced fat (2%) plain Greek yogurt
  • 3 Tbsp. powdered sugar
  • 2 tsp. pure vanilla extract

Instructions

  1. To make cake, preheat oven to 350° F (180 °C). Lightly coat an 8 x 2-inch (20 x 5-cm) round baking dish with spray. Set aside.

  2. Add Shakeology, almond flour, shredded coconut, coconut flour, baking soda, ground cinnamon, and salt to a large mixing bowl; stir to combine. Set aside.

  3. Add carrots, pineapple, eggs, applesauce, carrot juice, oil, and extract to a medium mixing bowl; stir to combine.

  4. Add wet mixture to dry mixture; stir until just combined. Pour batter into prepared dish.

  5. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Set aside; allow to cool completely. You can cover cake with plastic wrap and refrigerate to cool faster.

  6. To make frosting, add cream cheese, yogurt, powdered sugar, and extract to a medium mixing bowl; beat until smooth. Spread frosting evenly over cake.

  7. Slice cake into 6 equal-sized slices. Serve immediately or refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.

Recipe Notes

Fantastic Fiber (F), Gluten-Free (GF), Protein Power (P), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

The estimated nutritional information for this recipe is based on the U.S. vegan formulation of 0g Added Sugar Shakeology. Nutrition information may vary in other markets.*

* Total Sugars: 17 g, Added Sugars: 4 g, Added Sugars from Shakeology: 0 g

Nutrition Facts
Carrot Cake With Cream Cheese Frosting
Amount Per Serving (1 slice)
Calories 388 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 130mg43%
Sodium 903mg39%
Carbohydrates 32g11%
Fiber 10g42%
Sugar 17g19%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.

Original Formula Shake

Estimated Nutritional Information (per serving):  

  • Calories: 408 
  • Total Fat: 20 g 
  • Saturated Fat: 11 g 
  • Cholesterol: 130 mg 
  • Sodium: 883 mg 
  • Carbohydrates: 35 g 
  • Fiber: 10 g 
  • Total Sugars: 25 g 
  • Added Sugars: 7 g 
  • Protein: 21 g 

Container Equivalents
½ Green
1 Red
½ Yellow
1 Blue
½ Orange
1 tsp

2B Mindset Plate It!
This recipe makes a great breakfast.