Protein Carrot Cake with Frosting
Reach your diet goals with a healthy homemade carrot cake! This Protein Carrot Cake recipe is just as good as the unhealthy alternative.
Yield: 8 Pieces
Calories: 249kcal
Cost: $4.70
Equipment
Materials
Carrot Cake
- 2 Large Whole Eggs
- 3 Large Egg Whites
- 6 Ounces Milk Substitute or Milk
- ½ Cup Pineapple Crushed
- 2 Cups Carrots
- 6 Dates Whole Pitted
- 4 Tablespoons Coconut Flour
- 1 ½ Cups Rolled Oats
- 3 Scoops Protein Powder Vanilla
- ¼ Cup Sweetener
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1 Tablespoon Shredded Coconut Unsweetened
- Walnuts or Any Other Nut
Protein Frosting
- 5.3 Ounces Greek Yogurt Fat Free Vanilla
- 10 Tablespoons Cream Cheese Fat Free
- 1 Tablespoon Sweetener
- 1 Teaspoon Vanilla Extract
- 2 Scoops Protein Powder Vanilla
Instructions
- Peel and chop up your Carrots
- Add all of your Carrot Cake ingredients into a blender or food processor
- Blend or process everything together for around 1-2 minutes
- Take out 2 cake pans and coat them with some non-stick cooking spray
- Evenly distribute that mix into your pans
- Bake them on 350F/176C for 25-30 minutes
- Mix all of your Protein Frosting ingredients together until your frosting thickens up
- Coat your cakes once they cool and stack them on top of each other
- Evenly distribute your Shredded Coconut, Walnuts, and a couple slices of a Carrot on top
Video
Notes
Calories in the WHOLE recipe:
- Calories: 1998
- Fat: 30g
- Saturated Fat: 9g
- Sodium: 2527mg
- Carbs: 221g
- Fiber: 35g
- Sugar: 101g
- Protein: 211g
- Calories: 249
- Fat: 3.7g
- Saturated Fat: 1.1g
- Sodium: 315.8mg
- Carbs: 27.6g
- Fiber: 4.3g
- Sugar: 12.6g
- Protein: 26.3g
Nutrition
Calories: 249kcal | Carbohydrates: 27.6g | Protein: 26.3g | Fat: 3.7g | Saturated Fat: 1.1g | Sodium: 315.8mg | Fiber: 4.3g | Sugar: 12.6g