This is one of my all-time favorite recipes that I have ever come up with! I make it all the time because @fittybritty_ifbpro ask me for it and I even made a little birthday cake for her pre-social distancing!
Protein Carrot Cake
Course: Dessert, Recipes4
servings30
minutes30
minutes198
kcalCake Ingredients
30g oat flour
16g @bowmar_nutrtition carrot cake protein
16 g vanilla casein protein
10 g brown sugar Splenda blend
1/2 tsp baking powder
1/2 tsp baking SODA
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Just a pinch of ginger
Pinch of salt
25g grated carrot
62g low-fat ricotta cheese
30g egg whites
15g Walden farms sugar free pancake syrup
5g coconut oil, in liquid form- melt it
1 tsp vanilla extract
30g unsweetened applesauce
- Icing Ingredients
8 oz fat free cream cheese
100g non-fat Greek yogurt
1tsp vanilla extract
12g cheesecake jello, sugar free pudding mix
20-30g swerve powdered sugar (to taste)
Cake Directions
- Preheat oven to 350° and spray three mini springform cake pans with nonstick spray.
- Grate your carrot
- Makes your dry ingredients together in one bowl and then make sure wet ingredients in another bowl, then combine
- Spoon batter into three cake tins and bake for 10 to 15 minutes. Remove and like cool
- Makes icing up and when you are ready to ice the cake, placed the icing in a Ziploc bag and pipe it on to the tops of each cake first then the outside once they’re stacked, spread evenly
- ICING DIRECTIONS
- Combine all the ingredients first and then incorporate the swerve sugar substitute. Stir until there are no more lumps
Notes
- NUTRITION for 1/4 layer cake- 198 calories 21.5P/2.7F/19C
And here is the link to the cupcake version!