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Mar 25

High Protein Carrot Cake

Protein Carrot Cake


High Protein Carrot Cake
1/8 Slice: 367 Calories 24P, 28C, 19F, 6Fiber

Today my client asked me if I knew of a healthier version of a carrot cake that she could bring to Easter this Sunday. After searching the Internet for quite a while I couldn’t find anything that looked like a good mixture of healthy + high protein + delicious. I decided to create my own recipe! This tasty carrot cake is a delicious high protein cake that you can enjoy guilt free on Easter Sunday! You can turn the recipe into a cake, muffins, or even bake them in ramekins for individual treats. Frost it or not! (Macros include frosting)

🐰100G Organic Coconut Flour
🐰2 Scoops Vanilla Gold Standard Whey
🐰1/3C Organic Coconut Sugar
🐰1/3C Baking Stevia
🐰1.5Tsp Baking Soda
🐰1.5Tsp Cinnamon
🐰.25Tsp Himalayan Salt
🐰1.5Tsp Ground Ginger (0.5g)
🐰30G Organic Raisins
🐰33G Chopped Pecans
🐰2 Large Eggs
🐰170G Fage Greek Yogurt Nonfat
🐰140Ml Coconut Milk Unsweetened
🐰2Tbsp Melted Organic Coconut Oil
🐰165G Liquid Egg Whites
🐰200G Grated Carrots

-Preheat oven to 325F
-Stir together the dry ingredients.

-Separate the egg whites from the yolk. Add the whites to liquid egg whites in a separate bowl. Using a hand held mixer, mix all of the egg whites until light and fluffy.

-In the other bowl whisk together the egg yolks & yogurt, milk and Coconut oil.

-Put 100g of the shredded carrots into a food processor and blend. Chop up the other 100g so that the pieces of carrot are smaller.

-Add the cut and processed carrots to the dry ingredients along with the egg yolk mixture. after fully mixed together add in the fluffy egg whites. Stir together until evenly mixed. Pour the batter evenly into (2) 9″ round greased cake pans. Bake for 30 minutes or until an inserted toothpick comes out clean.

Coconut Protein Frosting
This frosting is super delicious and silky smooth.

🐰1/3C unsweetened coconut milk (80ml)
🐰2 Scoops Vanilla Gold Standard Whey
🐰1Tbsp Coconut Nectar (24G)
🐰1.5Tsp Pure Vanilla Extract
🐰2Tbsp Melted Coconut Oil (28g)
🐰1Tbsp Melted Coconut Butter (14g)
🐰170G Fage Greek Yogurt Nonfat (small container)
🐰66G Whipped Philadelphia Cream Cheese (6TBSP)
🐰15G Organic Raisins (Half small box)
🐰10G Shredded Carrot

Blend the milk, yogurt, cream cheese, protein powder, nectar and vanilla in a blender to combine. Add the melted oil and butter. Blend again for a minute until thick and creamy. Chill in the fridge.

Let the cakes cool. Frost both layers of the cake evenly. Top with 15G Raisins & 10g shredded carrot.