Low Cal Carrot Cake - Sugarfree Sundays
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Low Cal Carrot Cake

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

Yields8 Servings
Dry
 60 g whey protein powder
 60 g coconut flour
 100 g cake flour
 1 tsp baking powder
 40 g xylitol or sweetener of choice
 1 tsp cinnamon
 1 tsp mixed spice
  tsp salt
Wet
 2 eggs
 2 egg whites
 200 g grated carrot
 180 g steamed pumpkin/banana/combo
 160 ml milk
 80 ml lemon juice
 zest of 1 lemon
 60 g melted butter
 1 tsp vanilla essence
 sweetener drops (optional)
1

Preheat oven to 180 degrees.

2

Combine dry ingredients in a bowl and mix.

3

Blend milk, lemon juice, vanilla essence, sweetener and pumpkin/banana.

4

Beat your eggs and butter into this mixture.

5

Pour your wet ingredients into your dry and mix.

6

Stir through your carrots. Add in lemon zest and any other extras (nuts, seeds etc.)

7

Bake for 1 hour or until a knife comes out clean.

Nutrition Facts

Servings 8

Ingredients

Dry
 60 g whey protein powder
 60 g coconut flour
 100 g cake flour
 1 tsp baking powder
 40 g xylitol or sweetener of choice
 1 tsp cinnamon
 1 tsp mixed spice
  tsp salt
Wet
 2 eggs
 2 egg whites
 200 g grated carrot
 180 g steamed pumpkin/banana/combo
 160 ml milk
 80 ml lemon juice
 zest of 1 lemon
 60 g melted butter
 1 tsp vanilla essence
 sweetener drops (optional)

Directions

1

Preheat oven to 180 degrees.

2

Combine dry ingredients in a bowl and mix.

3

Blend milk, lemon juice, vanilla essence, sweetener and pumpkin/banana.

4

Beat your eggs and butter into this mixture.

5

Pour your wet ingredients into your dry and mix.

6

Stir through your carrots. Add in lemon zest and any other extras (nuts, seeds etc.)

7

Bake for 1 hour or until a knife comes out clean.

Low Cal Carrot Cake