Ever eat a slice of cake and wish it could somehow count toward your daily vegetable requirement? If you make a cake with real vegetables, it can! Now, I don’t mean hiding pureed spinach or zucchini in the batter. I’m talking about crowd-pleasing carrot cake. Though a slice of traditional carrot cake can set you back 1,000 calories, this recipe offers a healthier (but no less flavorful) version with less calories and fat.
30-Minute Easy Carrot Cake
Ingredients
1 cup shredded carrots
3 Tbsp. vanilla whey protein powder
¼ cup coconut sugar
½ cup almond flour
4 Tbsp. flaxseed flour
2 packets stevia
2 tsp. cinnamon
½ tsp. baking soda
½ tsp. baking powder
1 tsp. vanilla extract
2 whole eggs or 3 egg whites
Frosting
¾ cup Greek yogurt
3 oz. low fat or fat free cream cheese
1 scoop vanilla whey protein powder
Topping
Dark chocolate bar
Directions
- Preheat oven to 325 degrees F. Grease a 8-inch round cake pan.
- In a medium bowl, mix protein powder, coconut sugar, almond flour, flaxseed four, cinnamon, baking powder and baking soda.
- In a mixer, combine carrots, vanilla extract and eggs or egg whites. Add dry ingredients and mix until well combined.
- Pour batter into cake pan and bake for 26-28 minutes.
- Meanwhile, prepare the frosting and topping. For the frosting, simply combine all ingredients until thoroughly mixed.
- For the topping, use a peeler to peel off slivers of the chocolate bar, creating tiny chocolate curls.
- Once the cake has baked, remove from oven and let cool. Cut cake in half, separating the top from the bottom. Use about a quarter of the frosting to ice the middle and then put the cake back together.
- Frost the rest of the cake and sprinkle chocolate shavings on top.