We LOVE carrot cake. One reason is because we can pretend it’s healthy why we’re eating it… hehe

 

There are a million reasons why we love this Full Loaded Carrot Cake recipe. For one, it’s loaded with all of the goods you’d expect in carrot cake that are actually full of micronutrients (aka carrots, raisins, etc), so you can even eat it for breakfast if you want – but the primary reason we are obsessed with this recipe is because…

 

DRUM ROLL PLEASE….

 

You can make it in the Crock-Pot!

 

Seriously, it’s so simple. Give it a try!

 

Here’s what you’ll need:

1 1/4 cup spelt flour
1/2 cup shredded coconut (unsweetened)
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp see salt
1 tsp vanilla extract
1/2 cup chopped walnuts
3/4 cup shredded carrots
1/2 cup raisins
2 large eggs
1/4 cup maple syrup
1/4 cup stevia
1/3 cup applesauce
1/4 cup milk of choice
2 Tbs coconut oil

 

Directions:

  1. Combine all ingredients together
  2. Line the crockpot with parchment paper, and grease with coconut oil
  3. Place batter in the Crock-Pot and let cook on low for 2 1/2 hours.

Nutrition Facts:

Total Servings: 10
Calories: 167
Protein: 3.3g
Carbs: 31.2g
Fat: 3.6g

 

If you’re feeling fancy…

Top it off with some Greek yogurt and maple syrup for some added protein

or

Replace 1/2 cup of the flour with 1/2 cup protein powder