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.

Slice of carrot cake on plate

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Vanilla Shakeology

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

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Homemade Shakeology Carrot Cake with Cream Cheese Frosting

Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Servings 6 servings, 1 slice each

Calories 410 kcal

  • FOR CAKE
  • Nonstick cooking spray
  • 4 scoops Vanilla Shakeology
  • ½ cup / 55 g almond flour
  • ½ cup / 45 g unsweetened shredded coconut
  • ¼ cup / 30 g coconut flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ½ tsp. sea salt (or Himalayan salt)
  • 2 cups / 220 g shredded carrots
  • 1 cup / 195 g crushed pineapple, drained
  • 4 large eggs
  • ½ cup / 120 g unsweetened applesauce
  • ½ cup / 120 ml fresh carrot juice, unsweetened
  • 2 Tbsp. coconut oil (or ghee)
  • 2 tsp. pure vanilla extract
  • FOR FROSTING
  • 2 oz. / 60 g low-fat cream cheese, softened
  • ¼ cup / 60 g reduced fat (2%) plain Greek yogurt
  • 3 Tbsp. powdered sugar
  • 2 tsp. pure vanilla extract
  1. 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.

  2. Add Shakeology, almond flour, shredded coconut, coconut flour, baking soda, ground cinnamon, and salt to a large mixing bowl; stir to combine. Set aside.

  3. Add carrots, pineapple, eggs, applesauce, carrot juice, oil, and extract to a medium mixing bowl; stir to combine.

  4. Add wet mixture to dry mixture; stir until just combined. Pour batter into prepared dish.

  5. 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.

  6. To make frosting, add cream cheese, yogurt, powdered sugar, and extract to a medium mixing bowl; beat until smooth. Spread frosting evenly over cake.

  7. 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

Nutrition Facts

Shakeology Carrot Cake With Cream Cheese Frosting

Amount Per Serving (1 slice)

Calories 410 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 130mg43%

Sodium 900mg39%

Carbohydrates 39g13%

Fiber 9g38%

Sugar 24g27%

Protein 21g42%

* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents

½ Green

1 Red

½ Yellow

1 Blue

½ Orange

1 tsp

2B Mindset Plate It!

This recipe makes a great breakfast.