Cool: Allow the cake to cool completely before topping with frosting (if using).
Make the topping (optional): Beat the cream cheese with the sweetener and lemon zest until smooth and creamy. Spread the topping over the cooled cake.
Serve: Cut the cake into wedges and enjoy.
Tips and variations:
You can add other fruits or vegetables to the batter, such as grated pumpkin or blueberries.
If you don’t have almond milk, you can use any other plant-based milk or cow’s milk.
For a fluffier cake, you can separate the egg whites and beat them until stiff before folding them into the batter.
If you really like carrots, you can add more.
If you don’t have any ingredients, you can find a healthy substitute.
I hope you enjoy this delicious carrot, apple and oat cake!