High-Protein Carrot Cake
A lower-fat high-protein carrot cake with Greek yogurt, vanilla protein powder and a protein cream-cheese icing. Bakes as a tray or 12 cupcakes.
55 min
Serves 12
Recipe from YouTube
Ingredients
- All-purpose flour1 cup
- Vanilla protein powder3/4 cup
- Baking powder1.5 tsp
- Baking soda3/4 tsp
- Pumpkin pie spice1 tbsp
- Salta pinch
- Nonfat Greek yogurt1 cup
- Large eggs2 eggs
- Brown sugar substitute3/4 cup
- Granulated sugar substitute1/4 cup
- Vanilla extract (cake)1 tsp
- Grated carrots1.5 cups
- Fat-free cream cheese (icing)1 block
- Protein powder (icing)1 scoop
- Plain Greek yogurt (icing)1/2 cup
- Sugar-free confectioners sugar (icing)1/4 cup
- Vanilla extract (icing)1 tsp
Method
1. Heat oven to 350F (175C). Line or grease a 9x13 pan (or 12 cupcake cases).
2. Whisk the dry ingredients (flour, protein powder, baking powder, baking soda, pumpkin pie spice, salt).
3. In another bowl whisk the eggs, Greek yogurt, sweeteners and vanilla.
4. Combine wet and dry gently; fold in the grated carrots.
5. Bake 30-40 minutes until a toothpick comes out clean.
6. For the icing: cream the cream cheese, blend in the protein powder, then the Greek yogurt, sweetener and vanilla.
7. Frost the cooled cake or cupcakes and top with pecans.