The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
US Customary Metric
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
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
Calories in the WHOLE recipe:
Calories: 1998
Fat: 30g
Saturated Fat: 9g
Sodium: 2527mg
Carbs: 221g
Fiber: 35g
Sugar: 101g
Protein: 211g
Calories in each Piece (if you make 8 pieces):
Calories: 249
Fat: 3.7g
Saturated Fat: 1.1g
Sodium: 315.8mg
Carbs: 27.6g
Fiber: 4.3g
Sugar: 12.6g
Protein: 26.3g
Calories: 249 kcal | Carbohydrates: 27.6 g | Protein: 26.3 g | Fat: 3.7 g | Saturated Fat: 1.1 g | Sodium: 315.8 mg | Fiber: 4.3 g | Sugar: 12.6 g