Description
Carrot cake is my personal favorite dessert, outside of Italian Rainbow Cookies. Which is why I was most interested in making this variation, and I am very happy with the result. Roasting the carrots beforehand really brings the flavor to a whole new level, and it also ensures that you won't have little carrot bits in your cake or mouth.
Time
Prep Time:
1 hour
Cook Time:
25 minutes
Total Time:
1 hours
25 minutes
Cost
Total Cost:
Cost per Serving:
$0.55
Ingredients
Serving(s)
Roasting the Carrots
- 1 lb Carrots
- 1/2 tbsp Extra virgin olive oil
- Pinch Salt
Dry Ingredients
- 1 cup Oat flour
- 2 scoop Whey protein powder, unflavored
- 2 tsp Cinnamon
- 2 tsp Baking powder
- 1 tsp Ginger, ground
- 1 tsp Baking soda
- 1/2 tsp Nutmeg, ground
- 1/2 tsp Salt
Wet Ingredients
- 3 large Egg
- 1 1/2 cup Unsweetened applesauce
- 1 cup Plain nonfat greek yogurt
- 2 tsp Vanilla extract
- 1 tsp Liquid monk fruit
Frosting
- 1/2 cup Nonfat cottage cheese
- 2 tbsp Unsweetened applesauce
- 1/2 tbsp Lemon juice
- 1/2 scoop Whey protein powder, unflavored
- 1/2 tsp Almond extract
- 1/2 tsp Liquid monk fruit
Instructions
Cook Mode Off: Prevents screen dimming
- Cut the carrots into strips. Lightly season with salt and oil and roast for 30 minutes at 400F. Blend in a food processor to make the carrot "puree"
- Lower your oven to 350F, and line two 9" circular cake pans with parchment paper (or aluminum foil). Liberally spray the paper as well
- In a large bowl, mix together the dry ingredients - oat flour, casein, whey, cinnamon, ginger, baking powder, baking soda, nutmeg, and salt
- To a separate bowl, add the wet ingredients (eggs, applesauce, yogurt, vanilla, and liquid stevia) and the carrot puree. Mix until fully combined
- Mix the dry and the wet ingredients together. Optionally fold in some chopped nuts (1/2 cup, 45 g)
- Divide the batter evenly between the 2 baking pans. Smooth out the top
- Bake for about 25 minutes at 350F. A toothpick to the center should come out clean, and the internal temperature should be around 205F. Transfer to a wire rack to cool completely in the fridge
- In a bowl, prepare the frosting - whipped cottage cheese, applesauce, lemon juice, whey, almond extract, and liquid stevia (or monk fruit). If you want it a little sweeter, you can also add 1 tbsp (20 g) maple syrup or honey
- Spread on top of one of the layers, then place the other layer on top. Spread on top of the second layer, and optionally sprinkle the top with cinnamon
Nutrition Facts
------------------------------------------
Total Fat: 2.4g (3 %)
Saturated Fat: 0.7g (4 %)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 0.8g
Cholesterol: 53mg (18 %)
Sodium: 305mg (13 %)
Total Carbohydrate: 11.1g (4 %)
Fiber: 1.8g (6 %)
Net Carbs: 9.3g
Total Sugar: 4.6g
Protein: 11.1g (22 %)
------------------------------------------
------------------------------------------
Vitamin B12: 0.44mcg (18 %)
Vitamin D: 0.23mcg (1 %)
------------------------------------------
Calcium: 162mg (12 %)
Iron: 0.71mg (4 %)
Magnesium: 40mg (10 %)
Potassium: 213mg (5 %)
This post may contain affiliate links