Carrot Protein Cake - Gluten Free
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 157.80 ml oat flour (55g)
- 44.37 ml coconut flour (22g)
- 75 g vanilla protein powder (about 2 scoops, I used OL Vanilla Pea Protein, it also would probably work with Casein powder)
- 7.39 ml cinnamon
- 2.46 ml nutmeg
- 1.23 ml ground ginger
- 1.23 ml salt
- 4.92 ml baking powder
- stevia, to taste (I used 12 packets Truvia which would be about 1/2 tsp extract)
- 118.29 ml Greek yogurt, 2% plain (4 oz)
- 236.59 ml carrot (6 oz cooked, about 4 carrots)
- 118.29 ml water (from carrot cooking liquid)
- 118.32 ml pasteurized liquid egg-whites (160g)
- 14.79 ml vanilla extract
directions
- Chop the carrots into 1" discs, then cook them however you like, I steamed them but you can also boil them.
- While the carrots are cooking, mix all the dry ingredients together in a large bowl.
- The carrots are done when a fork inserted in one of them comes out easily, about 12 minutes.
- Put the carrots and 1/2 Cup of the cooking or steaming liquid into a blender with the Greek yogurt. Puree for about 30 seconds.
- Transfer the carrot mixture into the large bowl of dry ingredients.
- Add the vanilla and liquid egg whites last, stir together until everything is mixed inches.
- Pour the batter into an 8x8 pan sprayed with cooking oil.
- Bake for 30-40 minutes at 375 degrees.
- Here are the nutrition facts for one slice: 92 Calories, 1g Fat, 9g Carbs, 3g Fiber, 2g Sugar, 11g Protein.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
mileen
Albuquerque, New Mexico