Monthly recipe

Protein Carrot Cake

Ingredients

  • 120 g ground oats
  • 2 eggs
  • 3 egg whites
  • 200 ml almond milk
  • 3 scoops protein (optional)
  • 2 tbsp. stevia
  • 30 g coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp salt
  • 30 g raisins
  • 200 g tender sweet carrots
  • dried apple and pineapple pieces, to taste

Frosting

  • 1 cup non-fat Greek yogurt
  • 2 cups quark
  • 100 ml almond milk
  • 2 tbsp. stevia

Method

1. Add eggs and egg whites to bowl and whisk.

2. Add remaining cake ingredients to the bowl, and mix.

3. Peel and grate carrots, then add to the mix.

4. Spray two non-stick baking trays with cooking spray, and pour ingredients into the trays.

5. Place in the oven at 350 degrees F for 20-25 minutes.

6. For the frosting, mix all ingredients in a bowl. * Once carrot cake is cooked, leave to cool for 30 minutes and then frost the cake.

 

Nutrition Facts

  • Calories 282
  • Fat 5 g
  • Carbs 30 g
  • Protein 26 g (3.8 g fibre)
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