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Wow checkout this great protein carrot cake recipe from The Protein Chef.
Combine all of your ingredients for the carrot cake aside Carrots into either a blender or food processor. Blend/process everything together. Add in your Carrots and blend/process them until they are shredded but not completely mixed in (you want some carrot pieces in there). Take out two 2 cup microwave safe dishes and coat them with some non-stick cooking spray. Evenly distribute your carrot cake mix into them. Microwave each dish for :30, mix everything around, and then microwave for another 1:00-1:30. Make your frosting but combining all of those ingredients together into a bowl and mixing everything until it looks like frosting. Top your carrot cakes with the frosting. Mouthgasm!
Tips: Top it with some chopped up carrots!
Ingredients:
- 1/4 Cup (2 Ounces) Unsweetened Vanilla Almond Milk (or Regular Milk/Other Milk Substitute)
- 1 1/2 Scoops (45g) Vanilla Protein Powder
- 3 Tablespoons (21g) Coconut Flour
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Pumpkin Pie Spice
- 4 1/2 Tablespoons (69g) Liquid Egg Whites (or 1 1/2 Large Egg Whites)
- 1 Teaspoon (4g) Light Brown Sugar
- 1 Tablespoon Sweetener
- 4 1/2 Ounces (127.5g) Carrots
- 1/2 Teaspoon Baking Powder
Here is the ingredients for the frosting:
- 2.65 Ounces (75g) Fat Free Vanilla Greek Yogurt
- 4 Tablespoons (60g) Fat Free Cream Cheese
- 1 Tablespoon Sweetener
Calories in the WHOLE recipe w/ Frosting:
Calories: 481
Fat: 5g
Saturated Fat: 3g
Sodium: 874mg
Carbs: 44g
Fiber: 11g
Sugar: 26g
Protein: 65g
Calories in the WHOLE recipe w/out Frosting:
Calories: 377
Fat: 5g
Saturated Fat: 3g
Sodium: 456mg
Carbs: 32g
Fiber: 11g
Sugar: 18g
Protein: 51g
via The Protein Chef