Layered Protein Carrot Cake

Name: Layered Protein Carrot Cake
Prep time: 1 h 35 min
Cook time: 25 min
Total time: 2 h
Cuisine: European
Ingredients: 1 lb (454 g) carrots, roasted and pureed; 1/2 tbsp (7.5 g) olive oil; pinch salt; 3/4 cup (90 g) oats, blended; 2 scoops (60 g) protein powder, unflavored casein; 2 scoops (60 g) protein powder, unflavored whey; 2 tsp ground cinnamon; 1 tsp ground ginger; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp ground nutmeg; 1/2 tsp salt; 1/2 cup (45 g) chopped peanuts, optional; 3 large eggs; 1.5 cups (366 g) unsweetened applesauce; 1 cup (226 g) plain nonfat Greek yogurt; 2 tsp (10 g) vanilla extract; 1 tsp (5g) liquid monk fruit; 1/2 cup (113 g) nonfat cottage cheese, whipped; 2 tbsp (30 g) unsweetened applesauce; 1/2 tbsp (7.5 g) lemon juice; 1/2 scoop (15 g) protein powder, unflavored whey; 1/2 tsp (2.5 g) almond extract, optional; 1/4 tsp (1.25 g) liquid monk fruit; 1 tbsp (21 g) maple syrup, optional

8 steps

Prep:1h 35minCook:25min

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.

Updated at: Wed, 11 Dec 2024 03:18:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories106.1 kcal (5%)

Total Fat2 g (3%)

Carbs11.2 g (4%)

Sugars4.4 g (5%)

Protein10.9 g (22%)

Sodium273.9 mg (14%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

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"

carrots454g

olive oil7.5g

salt

Step 2

Lower your oven to 350F, and line 2 8" cake pans with parchment paper (or aluminum foil). Liberally spray the paper as well

Step 3

In a large bowl add the dry ingredients. Mix

oats¾ cup

protein powder60g

ground cinnamon2 tsp

ground ginger1 tsp

baking powder2 tsp

baking soda1 tsp

ground nutmeg½ tsp

salt½ tsp

Step 4

To a separate bowl, add the wet ingredients listed below and the carrot puree. Mix until fully combine.

eggs3

unsweetened applesauce366g

plain nonfat Greek yogurt1 cup

vanilla extract10g

liquid monk fruit5g

Step 5

Mix the dry and the wet ingredients together. Optionally fold in some chopped nuts

peanuts½ cup

Step 6

Divide the batter evenly between the 2 baking pans. Smooth out the top

Step 7

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

Step 8

In a bowl, prepare the frosting. 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