Sunday, March 16, 2014

Gluten Free Carrot Cake with a Creamy Greek Yogurt & Walnut Icing

Gluten Free Carrot Cake with a
 Creamy Greek Yogurt & Walnut Icing

Nutrition info:
(per slice) divided into 12 slices
Calories: 156
Protein: 15 grams
Carbs: 10 grams
Fat: 8 grams

Carrot Cake Ingredients:

  • 1 lb baby carrots
  • 3 scoops 1st Phorm Level 1 - Vanilla Ice Cream protein
  • 3 tbsp. coconut flour
  • 2 tbsp. coconut oil
  • 1 3/4 cup of egg whites
  • cinnamon
  • nutmeg
  • all spice

Icing Ingredients:
  • 1 cup fat free Greek Yogurt
  • 3 scoops 1st Phorm Level 1 - Vanilla Ice Cream protein
  • 3/4 cup walnuts
  • nutmeg
  • 1 tbsp. sugar free maple syrup
  • 2 tbsp. almond milk
  • optional: coconut flakes 

Cake Directions:

Preheat oven to 375. Spray PAM in two baking pans. 
In a blender place the baby carrots and the eggwhites and blend very well until carrots have completely broken down into a puree. Add in the melted coconut oil and spices, blend. Finally add in the dry ingredients. Blend until all the ingredients are mixed well together. 
Pour half the batter into one baking pan and the remaining mix into the other baking pan. 
Optional: Sprinkle with raisins and walnut pieces
Bake in the oven at 375 for 30 minutes. Remove from oven and cool.
Slice cake in halves and stack on top of each other, layering with icing as you wish. 

Icing directions:
Place the 3/4 cup of walnuts in a food processor and chop walnuts until finely ground. Add in the Greek yogurt, protein powder, almond milk and nutmeg. Blend until mixture is creamy if too thick add more almond milk, if mix is too thin add in a tsp of coconut flour. Ice the cake layers and as an option you can sprinkle with coconut and walnuts. Slice and serve. :)

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