Protein Carrot Cake
Serves
8
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
For the cake:
Dry:
⅓ cup(56g) vanilla whey
¼ cup (45g) coconut sugar
2 tbsp. coconut flour
¼ tsp. Baking soda
pinch of salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves
¾ cup (80g) carrot, finely grated
¼ cup (60g) applesauce, unsweetened
2 tbsp. almond butter
1 large egg white
2 tbsp. Chopped walnuts
2 tbsp. desiccated coconut, unsweetened
2 tbsp. raisins
⅓ cup(56g) vanilla whey
¼ cup (45g) coconut sugar
2 tbsp. coconut flour
¼ tsp. Baking soda
pinch of salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves
¾ cup (80g) carrot, finely grated
¼ cup (60g) applesauce, unsweetened
2 tbsp. almond butter
1 large egg white
2 tbsp. Chopped walnuts
2 tbsp. desiccated coconut, unsweetened
2 tbsp. raisins
For the frosting:
6oz. (170g) reduced fat cream cheese
¼ cup (45g) coconut sugar
1 scoop (25g) vanilla whey
½ tsp. vanilla extract
6oz. (170g) reduced fat cream cheese
¼ cup (45g) coconut sugar
1 scoop (25g) vanilla whey
½ tsp. vanilla extract
Nutrition
(Per Serving)
Calories
251
Fats
14 g
Protein
16 g
Carbs
17 g
Instructions
- Preheat the oven to 325°F (160°C). Line a 8x6 inch (20x15cm) baking tin with baking paper.
- Place all the dry ingredients into a large mixing bowl and whisk together.
- Add the grated carrot and the remaining cake ingredients to the bowl and mix well to combine into a thick cake batter.
- Transfer the batter into the earlier prepared baking tin and place in the oven to bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and set the tin on a wire rack to cool.
- In the meantime, make the frosting. Whisk together the frosting ingredients until smooth and creamy and once the cake has cooled completely spread over the top of the cake.