What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Pumpkin Carrot Cake

Over the last two weeks I’ve become pretty passionate about one thing and that thing is this pumpkin carrot cake. I’ve made it twice and I already plan on making it again this weekend!

Pumpkin Carrot Cake:

  • 3–4 large carrots, peeled and grated (2-cups packed)
  • 3/4 cup white whole wheat flour (or all purpose flour)
  • 3/4 cup almond flour
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/3 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened milk of choice
  • 2 tablespoons melted coconut oil

Cream Cheese Frosting:

  • 1/2 cup cream cheese of choice, room temperature
  • 1/2 cup plain greek yogurt
  • 2 tablespoons monkfruit powdered sugar
  • 2 tablespoons maple syrup

Instructions:

  • Preheat oven to 350ºF. Spray a 9×9-inch pan with nonstick cooking spray and line with parchment paper. Set aside.
  • Peel and grate the carrots. Place grated carrot on 2 pieces of paper towel and squeeze out as much of the moisture as possible.
  • Measure out 2 cups of grated carrots and place into a large bowl along with the rest of the dry ingredients and mix.
  • In a medium bowl, mix together wet ingredients.
  • Add wet ingredients into the dry ingredients and mix.
  • Pour into the prepared pan and bake for 25-30 minutes.
  • Remove from the oven and cool completely before frosting.

Cream Cheese Frosting:

  • While the carrot cake is cooling, make the cream cheese frosting. Place all ingredients into a medium bowl and mix until smooth.
  • Frost the cooled cake and sprinkle some cinnamon on top if desired. Refrigerate leftovers for up to five days.

Have you ever tried pumpkin and carrot cake together?! I has been my go-to lately and I can’t see myself stopping anytime soon.


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Banana, Butternut Squash, and Chai Spiced Cake. In collaboration with Flora Healthy

Whoever said you can’t eat cake for breakfast (or lunch and dinner) hasn’t tried my banana, butternut squash, and chai spiced cake topped with a Flora Healthy manuka honey peanut butter frosting. 🤯🍯

Been eating this cake for any meal the last few days and it’s been the best idea. It’s packed with goodies like bananas, butternut squash, and most importantly Flora Healthy manuka honey. Manuka honey has antiviral, anti-inflammatory, and antioxidant benefits. In fact, it has traditionally been used for wound healing, soothing sore throats, preventing tooth decay, and improving digestive issues. 👏🏼  Head over to florahealth.com to get yourself a jar (or two) of Flora Healthy’s manuka honey and don’t forget to use “honey15” to receive 15% off your manuka honey purchase. Now who’s ready for CAKE?! #BeFloraHealthy #ManukaHoney

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Cake:

  • cups whole wheat pastry flour
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 large bananas ripe
  • 1/4 cup mashed butternut squash
  • 1/2 cup plain kefir yogurt
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil melted and slightly cooled
  • 1 egg room temperature
  • 2 scoops vanilla chai lactation powder

Frosting:

  • 1 cup powder peanut butter
  • 1/2 -1 cup nut milk (may need more or less depending on your desired consistency)
  • 3 tablespoons Flora Healthy manuka honey

Directions:

  • Preheat the oven to 350º F. Spray an 8 inch square baking pan with cooking spray and set aside.
  • Whisk together the pastry flour, cinnamon, baking soda, and sea salt in a large bowl, set aside.
  • Using an immersion blender, combine the bananas, butternut squash, kefir yogurt, maple syrup, vanilla, coconut oil, and egg. Blend until smooth and pour the blended wet ingredients into the dry ingredients. Whisk well until combined.
  • Pour the cake batter into the prepared pan and bake for 30 minutes.
  • Cool completely in the pan before frosting.
  • Make frosting by mixing the frosting ingredients together with a rubber spatula in a medium size bowl. Start by adding 1/2 cup nut milk and gradually add more until you’ve reached your desired frosting consistency.
  • Frost cake, decorate with unsweetened coconut flakes, vanilla coconut flakes, and dried banana.
  • Store frosted cake in the fridge in an air tight container for up to a week or freeze!

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