Cream Cheese Carrot Cake

 

2 cups oat flour

1 tbsp. + 1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/2 tsp. nutmeg

1/2 tsp. allspice

5 large egg whites

1 1/2 cups grated carrots (Equal to 1 1/2 medium carrots)

1/2 cup unsweetened apple sauce

Sweetener, of choice & to taste (I used 1/2 cup powdered Stevia)

 

1 cup low-fat cottage cheese

1/2 cup 0% plain Greek yogurt

1 1/2 tsp. vanilla extract

Sweetener, to taste (I used 1.5 tsp. powdered Stevia)

 

Directions:

Preheat oven to 350 degrees F. Spray a cake round baking dish with non-stick cooking spray and set aside. 

In a large mixing bowl combine all dry ingredients and mix well.

Grate the carrots and combine it with the wet ingredients. Stir well and pour the wet ingredients into the dry ingredients. Mix, mix, mix! Pour the batter into the baking dish, smooth out with a spoon, and bake for 20-25 minutes, or until the middle of the cake is firm.

Remove from the oven, allow to cool on a cooling rack.

While your cake is cooling, combine all ingredients for the frosting into a blender and process down until the chunks are no longer present from the cottage cheese. Pour onto the cake, smooth out with a spoon, and sprinkle with toppings of choice. Enjoy! Be sure to keep refrigerated!