Protein Carrot Cake with Frosting

About This Recipe

Reach your diet goals with a healthy homemade carrot cake! This Protein Carrot Cake recipe is just as good as the unhealthy alternative.

Ingredients

• 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)
• 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

1. Peel and chop up your Carrots
2. Add all of your Carrot Cake ingredients into a blender or food processor
3. Blend or process everything together for around 1-2 minutes
4. Take out 2 cake pans and coat them with some non-stick cooking spray
5. Evenly distribute that mix into your pans
6. Bake them on 350F/176C for 25-30 minutes
7. Mix all of your Protein Frosting ingredients together until your frosting thickens up
8. Coat your cakes once they cool and stack them on top of each other
9. Evenly distribute your Shredded Coconut, Walnuts, and a couple slices of a Carrot on top