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