WARNING: THIS IS DIET FOOD! FAT FREE, REFINED SUGAR FREE!
Yes, I know. It’s hard to believe but this is seriously super healthy, just as healthy as a bowl of oatmeal, except grabbable (there I go again with that word). There is no fat at all in this cake like delight. Just two tablespoons of coconut oil in the frosting. So if you are being very serious about fat intake, leave it out all together.
Yesterday, I made these in the morning, I had one for breakfast, one as a snack and one for lunch. That’s how addictive they are. I was also really busy working on this site, so it was easy and convenient to just take one. And surprise surprise I also weighed less this morning. Could that be the carrot cake squares? Are they that magical? No probably not, but still so very worth the try. Trust me on this one, you won’t be sorry.
And, it’s soooo cold outside. The roads are frozen it’s way below zero, they’re is ice like snow everywhere, very slippery and it hurts to breathe when you’re outside. In times like this I have a hard time drinking an ice cold smoothie in the morning, I prefer to start the day with something warm and comforting and drink the smoothie later on. How about you?
These Carrot cake squares are super easy to make too, all in just one bowl , stir together, done! It couldn’t be more simple. So, here we go….
Ovo-Lacto Vegetarian ✔
Gluten free ✔
Ref. sugar free ✔
NEEDED; Baking Dish 10.5″x 8″ / 27 cm. x 20 cm.
2 C. Rolled Oats
2 tsp. Pumpkin Pie Spice or Cookie Spice
1/4 tsp. Himalayan Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
2 very ripe Bananas
3/4 C. unsweetened Yoghurt of choice, I use plain Soy
1/4 C. Maple Syrup
1/4 C. Coconut Sugar
3 large eggs
2 tsp. Pure Vanilla Extract
1/2 C. Raisins
2 C. grated Carrots, loosely packed
1/2 C. Desiccated Shredded Coconut
1/2 C. chopped Walnuts (optional)
1 C. Cream cheese at room temperature
1/4 C. Plain Yoghurt of choice
1/2 tsp. Pure Vanilla extract
1 tbsp. Xylitol or sugar of choice
2 tbsp. melted Coconut Oil
Pre heat the oven to 180° C / 350 F °
In a food processor add the dry ingredients and run the machine until it is resembles flour. Transfer to a large bowl.
In the food processor, place the bananas and pulse a few times. Add the remaining wet ingredients. Pulse a few more times until mixed.
Add to the bowl with the dry ingredients. Stir to mix. Add the carrots, raisins, coconut and walnuts. Mix thru with a spatula. Don’t over mix!
Pour into the baking dish that has been oil sprayed and lined with parchment paper. Sprayed again with a little oil.
Place in the middle of the oven and bake for 45 min. approximately. Insert a wooden skewer, if it comes out dry (ish) the cake is done. The reason I say dry (ish), is because it will never come out completely dry with all the carrots, raisins and bananas. But you don’t want batter clinging to the wooden skewer. 45 minutes was perfect for my oven.
Remove from the oven when it is done and let cool in the dish for about ten minutes. Remove from the baking dish and transfer to a rack and let cool further before frosting.
To make the frosting. Place the cream cheese in a bowl and whisk until smooth, add the yoghurt, vanilla and xylitol and beat together. Then while beating with one hand add the melted coconut in a stream to the cream cheese mixtrue. Mix well and place in the fridge for half an hour so it solidifies again.
Once the cake has cooled completely you can frost it and cut it into squares. Decorate with a few more nuts if you like.
Not quite what you’re looking for? How about Almond Cherry Chocolate Chip Granola Bars
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
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