08 Apr Low Cal Carrot Cake
I am not really the kinda gal to go into a coffee shop and sit down with a piece of cake. Don't get me wrong, I like a few forkfuls of cake every now and then but I am really more of a pastry person. Unless that cake is carrot cake. Then I will order that over pretty much everything. There really are few things that can beat a great carrot cake.
Although it contains a vegetable, they are often really packed with oil and sugar. Which tastes amazing but doesn't exactly make it the best thing for me to eat for breakfast, lunch and dinner. Which ideally I'd like to. Especially when easter rolls around and I want everything that goes into my mouth to contain either hot cross bun spices, carrots or chocolate.
I have a recipe for a low carb carrot cake which is pretty amazing as well, but this one is more balanced macro wise. I often find the most satisfying food to be ones that are balanced, but that's just me. So this lower calorie, higher protein version of your normal carrot cake will fill you up, keep you full, and really satisfy and nourish you!
Low Cal Carrot Cake
AuthorMaxine SchuilingCategoryDesserts, Easter, High protein, Holiday celebration eats, Macro friendlyPreheat oven to 180 degrees.
Combine dry ingredients in a bowl and mix.
Blend milk, lemon juice, vanilla essence, sweetener and pumpkin/banana.
Beat your eggs and butter into this mixture.
Pour your wet ingredients into your dry and mix.
Stir through your carrots. Add in lemon zest and any other extras (nuts, seeds etc.)
Bake for 1 hour or until a knife comes out clean.
Servings 8
Ingredients
Directions
Preheat oven to 180 degrees.
Combine dry ingredients in a bowl and mix.
Blend milk, lemon juice, vanilla essence, sweetener and pumpkin/banana.
Beat your eggs and butter into this mixture.
Pour your wet ingredients into your dry and mix.
Stir through your carrots. Add in lemon zest and any other extras (nuts, seeds etc.)
Bake for 1 hour or until a knife comes out clean.