Carrot cake almost always looks healthier than it actually is. Between the loads of refined flours, sugars and vegetable oil, plus multiple layers of frosting, those virtuous shreds of carrots usually get cancelled out by everything else.
But when you bake a carrot cake using KNOW Better Muffin and Cake Mix, you not only save time, you also get a better-for-you result that's grain-free and has a much lower glycemic impact than just about any other carrot cake you can find. Simply add water, grated carrots, a few spices, and toasted walnuts — if you'd like — to our mix and let it bake! A smear of our Cream Cheese Frosting and a few extra nuts may look like it'll take this cake into treat territory, but you'll still be able to enjoy a slice without a sugar crash.
Makes one 8-inch square or 9-inch round cake
1 bag KNOW Better Muffin and Cake Mix
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 2/3 cups water
8 ounces grated carrots (about 4 medium)
3/4 cup chopped toasted walnuts, plus more for decoration (optional)
1 recipe KNOW Better Lemon Cream Cheese Frosting
Heat oven to 350 degrees. Grease one 8-inch square or 9-inch round cake pan with coconut oil and line the bottom with parchment paper.
In a large bowl, whisk together the cake mix, cinnamon, nutmeg, and cloves. Stir in the water until no lumps remain. Let rest at room temperature for 10 to 15 minutes.
Stir in the carrots and walnuts, if using, then transfer to the prepared cake pan. Smooth the top with a spatula, then bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Let the cake cool in the pan for 10 to 15 minutes, then flip out onto a wire rack to cool completely.
Once cool, spread the cream cheese frosting over the top of the cake. Decorate with the walnuts, if desired, and serve.