High Protein Carrot Cake

High Protein Carrot Cake

I would have a piece of this cake every night, if my fridge had space for a designated cake spot. While the icing isn't as sweet as a regular slice of carrot cake, it certainly scratches that itch! It also doesn't sit in your stomach after eating-- a higher fat icing can feel like a brick while digesting. It's packed with protein and fiber, and is my favorite way to eat dessert.

Cake Base:

• 1 egg
• 100g egg whites
• 150g 0% Greek yogurt
• 80g unsweetened applesauce
• 60ml skim milk
• 1 tsp vanilla extract
• 70g all-purpose flour
• 30g oat flour
• 30g almond flour
• 40g whey protein powder (vanilla or unflavored)
• 35g coconut sugar
• 25g ground flax seeds
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.5 tsp ginger
• Pinch of salt
• 175g grated carrots
• 60g pitted dates, chopped
• 30g raisins
• 30g chopped pecans

Frosting:

• 8oz 1/3 less fat cream cheese
• 250g sugar free Swiss meringue frosting 
  • Or your favorite sugar free icing
• 15g whey protein (vanilla recommended)
• 5g vanilla extract
• 25g shredded coocnut

Directions

1. Heat oven to 350°F on the convection bake setting. Line your cake tines with parchment paper.
2. In a large bowl, whisk together egg, egg whites, Greek yogurt, applesauce, milk, and vanilla extract until smooth.
3. In a second bowl, whisk all purpose flour, oat flour, almond flour, protein powder, coconut sugar, flax seeds, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until combined.
4. Add wet ingredients into the dry, and stir until a smooth batter forms.
5. Grate carrots, chop pecans & dates, then gently fold in carrots, chopped dates, raisins, and pecans. The batter should be thick but pourable.
6. Pour the batter into the prepared pans and bake for 40-45 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
7. Blend cream cheese, and the swiss meringue frosting (or your favorite kind of sugar free frosting), whey, and vanilla extract until smooth and creamy. 
8. Spread icing evenly over one layer of the cake, top with the second layer, then ice the top and sides of the cake. Sprinkle the shredded coconut evenly over top, slice, and enjoy!

Nutrition per slice (Makes 8 large slices)

Calories 395

Protein 20g

Carbohydrates 40g

Fat 19g

Fiber 7g