This carrot cake is not really your ‘traditional’ carrot cake in that it doesn’t have any wheat flour or nuts. Instead, it gains its body from yogurt, millet, coconut flour, and whey protein. This cake is like a fusion between a traditional yogurt cake and a carrot cake, with hints of cheesecake running throughout. Here goes the recipe:

Ingredients :

1/2 a large 500g pot of 2% fat yogurt
1/2 cup egg whites
1/4 cup coconut flour
1/4 cup unflavoured whey protein powder
1/4 cup millet flakes
4 Brazil nuts
1 tablespoon stevia
1 tablespoon vanilla essence
2 small grated carrots (added after blending the above)

Directions:

1. Blend together (except for the carrots) and bake for ~ 20 minutes at 160 C (320 F).

2. Then grate two small carrots into it, mix it up using a fork/spoon, add some extra cinnamon on top and BANG!

3. Once they come out of the oven, let them chill out on the counter

4. Open the fridge, grab the rest of the pot of yogurt, and mix it with a scoop of vanilla whey protein. Then stick the yogurt + whey in a plastic bag to show you how you can frost things with just a bag with the end cut off 🙂 To end the whole thing, just sprinkle the cakes with cinnamon.

173kcals
20.3g protein
11g carbohydrates (2g sugars/3.6g fibre)
4.8g fat (2.6g sat)