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
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- 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 monk fruit) 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 monk fruit. If you want it a little sweeter, you can also add 1 tbsp (20 g) maple syrup, honey, or sugar free syrup
- 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
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Total Fat: 2.4g (3%
3 % of Daily Value (78 g)
)
Saturated Fat: 0.7g (4%
4 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 0.8g
Cholesterol: 53mg (18%
18 % of Daily Value (300 mg)
)
Sodium: 305mg (13%
13 % of Daily Value (2300 mg)
)
Total Carbohydrate: 11.1g (4%
4 % of Daily Value (275 g)
)
Fiber: 1.8g (6%
6 % of Daily Value (28 g)
)
Net Carbs: 9.3g
Total Sugar: 4.6g
Protein: 11.1g (22%
22 % of Daily Value (50 g)
)
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Vitamin B12: 0.44mcg (18%
18 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.23mcg (1%
1 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 162mg (12%
12 % of Daily Value (1300 mg)
)
Iron: 0.71mg (4%
4 % of Daily Value (18 mg)
)
Magnesium: 40mg (10%
10 % of Daily Value (420 mg)
)
Potassium: 213mg (5%
5 % of Daily Value (4700 mg)
)
:
:
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:
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37.5
:
4.3
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:
8.4
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