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Shakeology Carrot Cake With Cream Cheese Frosting


Carrot cake is a dessert classic when spring rolls around, but our carrot cake recipe with Vanilla Shakeology is one that you can make year-round and eat every single day.

Vanilla Shakeology turns traditional carrot cake into a superfood dessert. Sweet, creamy vanilla blends beautifully with shredded carrot and coconut to create a moist, delicious cake.

Applesauce and crushed pineapple add a light sweetness and fresh carrot juice really amps up the flavor.

Have questions about baking with Shakeology? Learn more here.

Vanilla Shakeology

Experience the sweet, creamy flavor of robust vanilla as your daily superfood dessert.

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Shakeology Carrot Cake With Cream Cheese Frosting

Course Dessert, Snack
Keyword Vanilla Shakeology
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings, 1 slice each
Calories 410kcal


FOR CAKENonstick cooking spray4 scoops Vanilla Shakeology½ cup / 55 g almond flour½ cup / 45 g unsweetened shredded coconut¼ cup / 30 g coconut flour2 tsp. baking soda2 tsp. ground cinnamon½ tsp. sea salt (or Himalayan salt)2 cups / 220 g shredded carrots1 cup / 195 g crushed pineapple, drained4 large eggs½ cup / 120 g unsweetened applesauce½ cup / 120 ml fresh carrot juice, unsweetened2 Tbsp. coconut oil (or ghee)2 tsp. pure vanilla extractFOR FROSTING2 oz. / 60 g low-fat cream cheese, softened¼ cup / 60 g reduced fat (2%) plain Greek yogurt3 Tbsp. powdered sugar2 tsp. pure vanilla extract


To make cake, preheat oven to 350° F (180 °C). Lightly coat an 8 x 2-inch (20 x 5-cm) round baking dish with spray. Set aside.
Add Shakeology, almond flour, shredded coconut, coconut flour, baking soda, ground cinnamon, and salt to a large mixing bowl; stir to combine. Set aside.
Add carrots, pineapple, eggs, applesauce, carrot juice, oil, and extract to a medium mixing bowl; stir to combine.
Add wet mixture to dry mixture; stir until just combined. Pour batter into prepared dish.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven. Set aside; allow to cool completely. You can cover cake with plastic wrap and refrigerate to cool faster.
To make frosting, add cream cheese, yogurt, powdered sugar, and extract to a medium mixing bowl; beat until smooth. Spread frosting evenly over cake.
Slice cake into 6 equal sized slices. Serve immediately or store refrigerated in an airtight container or up to 3 days or frozen for up to 1 month.


Fantastic Fiber (F), Gluten-Free (GF), Protein Power (P), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

* Total Sugars 24 g, Added Sugars 7 g


Serving: 1slice | Calories: 410kcal | Carbohydrates: 39g | Protein: 21g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 900mg | Fiber: 9g | Sugar: 24g

Container Equivalents
½ Green
1 Red
½ Yellow
1 Blue
½ Orange
1 tsp

2B Mindset Plate It!
This recipe makes a great breakfast.

The post Shakeology Carrot Cake With Cream Cheese Frosting appeared first on The Beachbody Blog.

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