This carrot cake is not really your ‘traditional’ carrot cake in that it doesn’t have any wheat flour or nuts (I know carrot cake doesn’t always have nuts but my version of the perfect carrot cake does). Instead, it gains its body from yogurt, millet, coconut flour, and whey. This cake is like a fusion between a traditional yogurt cake and a carrot cake, with maybe hints of cheesecakeness running throughout. Here goes the recipe:
1/2 a large 500g pot of Total 2% yogurt
1/2 cup egg whites
1/4 cup coconut flour
1/4 cup unflavored whey (again, I used Tera’s organic whey – nomm)
1/4 cup millet flakes (subbable with quinoa flakes)
4 brazil nuts
1 tablespoon stevia
1 tablespoon vanilla essence
2 small grated carrots (added after blending the above)
1. Blended together (except for the carrots) and baked for ~ 20 minutes at 160 C (320 F). I baked them in this but really, you can bake them as muffins, a cake, or a loaf.
2. Then grate two small carrots into it, mix it up using a fork/spoon, add some extra cinnamon on top and BOOOOOOM —> cooked -> done.
3. Once they come out of the oven, I let them chill out on the counter and walked myself over to the gym where I simultaneously cursed and blessed the Gods for having brought bulgarian split squats into ma vie.
4. When I got home, I opened the fridge, grabbed the rest of the pot of yogurt, and mixed it with a scoop of vanilla whey. I then stuck 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, I just sprinkled the cakes with cinnamon threw in a carrot and –> tadaaaa = yum of yums = soft yogurt cake deliciousness with a carrot crunch and a cinnamon & vanilla KAPOOOW!
Macros per Serving (out of 6):
11g carbos (2g sugars/3.6g fiber)
4.8g fat (2.6g sat)