Microwave Protein Carrot Cake
Beat those carrot cake cravings in just minutes with a Microwave Protein Carrot Cake! This mug cake recipe is simple, healthy, and delicious!
Yield: 1 Cake
Calories: 481kcal
Cost: $2
Materials
Carrot Cake
- 2 Ounces Milk Substitute or Milk
- 1 ½ Scoops Protein Powder Vanilla
- 3 Tablespoons Coconut Flour
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Pumpkin Pie Spice
- 4 ½ Tablespoons Liquid Egg Whites or 1 ½ Large Egg Whites
- 1 Teaspoon Light Brown Sugar
- 1 Tablespoon Sweetener
- 4 ½ Ounces Carrots
- ½ Teaspoon Baking Powder
Frosting
- 2.65 Ounces Greek Yogurt Fat Free Vanilla
- 4 Tablespoons Cream Cheese Fat Free
- 1 Tablespoon Sweetener
Instructions
- Combine all of your ingredients for the Carrot Cake aside from the Carrots into either a blender or food processor
- Blend/process everything together
- Add in your Carrots and blend/process them a few times until shredded but not completely mixed in (you want some carrot pieces in there)
- Take out 2 microwave safe dishes (same size) and coat them with some non-stick cooking spray
- Evenly distribute your carrot cake mix into them
- Microwave each dish for :30 seconds, mix everything around, and microwave for an additional :60-:90 seconds
- Make your Frosting but combining all of those ingredients together and mixing everything until smooth
- Top your carrot cakes
Video
Notes
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: 377
- Fat: 5g
- Saturated Fat: 3g
- Sodium: 456mg
- Carbs: 32g
- Fiber: 11g
- Sugar: 18g
- Protein: 51g
Nutrition
Calories: 481kcal | Carbohydrates: 44g | Protein: 65g | Fat: 5g | Saturated Fat: 3g | Sodium: 874mg | Fiber: 11g | Sugar: 26g