Classic Yellow Cake with Cream Cheese Icing

Nicolette Stramara

by | Updated: December 4th, 2016

Jul
20

Leftover cake is a curse and a blessing. You either toss it to keep the temptation out of arms’ reach, or you give in to gluttony, eating two slices a day so it doesn’t go stale. But what if you made a smaller cake? When your celebration consists of close friends and family, don’t even look at that 12-inch round pan! This classic yellow cake is like the top tier of a wedding tower: perfectly size to feed a few – eight to be exact.

Yellow Cake Recipe with Cream Cheese Frosting

Classic Yellow Cake with Cream Cheese Icing

Makes 8 slices
Macros per slice: 177 calories | 8.2 g protein | 18.9 g carbs | 7.9 g fat | 9.5 g sugar | 1.7 g fiber

Ingredients

Cake

¼ cup carrot puree
2 Tbsp. almond milk
2 Tbsp. red palm oil or coconut oil, melted
3 egg whites
1 scoop ARO Vanilla Whey Protein Complex Plus
2/3 cup oat flour
¼ cup almond flour
¼ cup Vitacost Coconut Sugar
1 tsp. baking powder

Icing

¼ cup low-fat cream cheese, softened
2 Tbsp. plain Greek yogurt
2 Tbsp. Vitacost U.S. Grade A Certified Organic Honey
1 packet stevia
¼ tsp. vanilla extract

Directions

  1. Preheat oven to 350 degrees F and coat a mini 6-inch round cake pan with non-stick cooking spray.
  2. In a large bowl, whisk together carrot puree, almond milk, palm oil and egg whites until smooth.
  3. Add protein powder, flours, coconut sugar and baking powder, stirring until batter is completely smooth and well blended.
  4. Pour batter into prepared cake pan, using a spoon to smooth it down. Bake 18-22 minutes, or until the top is golden brown and a toothpick comes out clean.
  5. Let cake cool while you prepare the icing. In a small bowl, whisk together all icing ingredients until thick and creamy.
  6. Spoon icing on top of cooled cake, and slice into 8 pieces. Serve and enjoy!

Tips:

  • Canned baby carrot food was used for this recipe, but you can steam and puree fresh carrots if you’re up for it.
  • To ensure the cake doesn’t fall apart, all the cake to cook in the pan for about 20 minutes before removing from the oven.
  • Feel free to substitute the red palm oil with Vitacost Extra-Virgin Coconut Oil. The red palm has a buttery flavor and also ups the yellow coloring. It’ll taste great either way!