Protein Packed Carrot Cake
There's not much more of a traditional, overly-delicious dessert than a great slice of carrot cake. Who doesn't love carrot cake?! The issue, as it is with most traditional desserts, is they are packed with fats. Our Protein Packed Carrot Cake has under 1g fat per slice and over 15g of protein per slice from NutraBio Micellar Casein.
Ingredients
Cake
- 2 scoops NutraBio Micellar Casein Protein - Alpine Vanilla
- 30 g Coconut Flour
- 6 tbsp Truvia sugar alternative
- 1 ½ tsp Baking Powder
- ¾ tsp Cinnamon
- pinch Nutmeg
- 90 g Applesauce unsweetened
- 90 g Pumpkin
- 45 g Carrots shredded
- 275 mL Liquid Egg Whites
- ¾ tsp Vanilla Extract
REAL Cream Cheese Frosting
- 8 oz Fat-Free Cream Cheese
- ½ cup Fat-Free Plain Greek Yogurt
- ½ cup Swerve Confectioners Sugar
Instructions
- Preheat oven to 400°. Spray two 9" cake pans with non-stick cooking spray.
- Combine all the ingredients from the cake ingredients. Our recommended protein is NutraBio Micellar Casein Alpine Vanilla [code INFORMANT save 10%]. Mix ingredients until well blended.
- Split the cake mixture evenly between the two 9" greased cake pans. Bake for 14-16 minutes.
- While cakes bake, combine REAL cream cheese frosting mixture in a small bowl. We recommend using Swerve Confectioners Sugar to mimic powdered sugar without the calories. Mix until well blended.
- When cakes are done baking, place on cooling rack for 30 minutes before you start to frost. Once cakes are cooled, spread REAL cream cheese frosting over cake #1, add cake #2 in top of it (creates a layered cake) and spread the remaining cream cheese frosting on the entire cake. Sprinkle cinnamon on top, if you wish. Enjoy