Carrot Protein Cake - Gluten Free

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
YIELD: 8 slices
UNITS: US

INGREDIENTS

Nutrition
  • 23
    cup oat flour (55g)
  • 3
    tablespoons 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)
  • 1 12
    teaspoons cinnamon
  • 12
    teaspoon nutmeg
  • 14
    teaspoon ground ginger
  • 14
    teaspoon salt
  • 1
    teaspoon baking powder
  • stevia, to taste (I used 12 packets Truvia which would be about 1/2 tsp extract)
  • 12
    cup Greek yogurt, 2% plain (4 oz)
  • 1
    cup carrot (6 oz cooked, about 4 carrots)
  • 12
    cup water (from carrot cooking liquid)
  • 8
    tablespoons pasteurized liquid egg-whites (160g)
  • 1
    tablespoon vanilla extract
Advertisement

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.
Advertisement