It's officially spring, and with Easter around the corner we're bringing you healthier alternatives to our favorite sweet: Carrot Cake!

 

CARROT CAKE SMOOTHIE

1 frozen banana

1 cup shredded/chopped carrots

1/4 cup pineapple

1 teaspoon pumpkin pie spice

1 handful cashews

1 cup unsweetened vanilla almond milk

dates or maple to sweeten



Combine ingredients in a blender until creamy.

 

CARROT CAKE OVERNIGHT OATS

1/4 cup oats

3/4 cup unsweetened almond milk

1/2 cup shredded carrots

1/2 teaspoon pumpkin pie spice

1/4 cup raisins

1 packet Truvia

1/4 cup nonfat cottage cheese

 

Combine ingredients in a bowl, stirring well to soak the oats. Refrigerate mixture overnight. 

 

CARROT MINI MUFFINS

1 ½ cups oats, separated

2 teaspoons baking soda

2 teaspoons cinnamon

3 whole carrots

¾ cup Justin’s Maple Almond Butter

½ cup agave

3 eggs

 

Preheat the oven to 350 degrees. Mix 1 cup oats, baking soda and cinnamon in a small mixing bowl and set aside. In a blender or food processor, combine the carrots, nut butter, agave and eggs until smooth. Pour in the dry ingredients and stir to combine. Pour the batter evenly into 24 mini muffin cups lightly greased with nonstick cooking oil (or foil/paper liners). Bake for 15-18 minutes until lightly browned. Optional: Top with Vanilla Cashew Frosting (below). Makes 24 mini muffins [Per 2 muffins: 90 calories, 3g fat, 16g carbs, 12g sugar, 2g protein].

 

NO BAKE CARROT CAKE

4 carrots, peeled

1 ½ cups oats, ground 

1 cup dates, pitted

1 cup dried pineapple

3/4 cup shredded coconut (unsweetened)

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

 

Add ingredients to a food processor and pulse to combine. Scoop mixture into a 8x8 pan and spread evenly, pressing down with light pressure. Refrigerate at least 1 hour. Top with Vanilla Cashew Frosting:

VANILLA CASHEW FROSTING

1 cup raw whole cashews

1 tablespoon orange juice

1 tablespoon vanilla extract

1/3 cup agave

1/2 cup unsweetened almond milk

 

Soak cashews in water for at least 3 hours. Drain, then add to a blender with orange juice, vanilla, agave and almond milk. Pulse to combine until thick and smooth (add more almond milk depending on consistency).