Carrot Cake with a Kick


Everyone needs dessert, especially athletes after a long week of training! Carrot cake has traditionally been one of my sweet tooth cravings... so I set out to make one that meets the taste and nutrition requirements of an athlete. You won't be disappointed!


  • 8oz can crushed pineapple (drained and pressed to remove excess moisture)
  • 1.5 cups finely shredded carrots (about 3 whole carrots)
  • ½ cup golden or normal raisins
  • ¼ cup walnuts
  • ¼ cup coconut
  • 2/3 cup whole wheat flour
  • 2/3 cup unbleached white flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • ½ teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup truvia brown sugar (or ¾ cup brown sugar)
  • ½ cup greek yogurt
  • ¼ cup apple sauce
  • 2 eggs
  • 1 teaspoon vanilla


  • ¼ cup greek yogurt cream cheese (or regular)
  • ½ cup greek yogurt
  • 2 tablespoons honey
  • ½ teaspoon ginger
  • 3 tablespoons powdered sugar
  • 2 tablespoons coconut oil (melted)

Optional: Sprinkle ¼ cup crushed walnuts and a ¼ cup toasted coconut flakes over top the cake.

Coaching: Preheat oven to 350. Grate the carrots and place pineapple, carrots, raisins, walnuts, and coconut in a small bowl. In a separate bowl, combine the remaining ingredients and mix thoroughly until well combined. Fold in the carrot mixture. Spray a small cake pan, and pour in batter. Bake 35-45minutes or until toothpick comes out clean. Let cool completely.

For the icing, combine all ingredients and beat with whisk or electric mixer until smooth and creamy. Put in the fridge as the cake cools. Ice the cake, sprinkle with optional toppings, and keep in the fridge until eaten!