Moist Protein Carrot Cake
This Moist Protein Carrot Cake is a healthy dessert packed with nutrients and flavor.
Equipment
- Mixing bowl
- baking pan
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1 ½ cups rolled oats
- ½ cup hydrolyzed collagen or protein powder
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch cardamom
- Pinch sea salt
Wet Ingredients
- 1 large egg
- 1 large ripe banana, mashed
- ½ cup maple syrup
- ¼ cup oat milk
- 3 tablespoon coconut oil, melted
- 2 medium carrots, grated
- ½ cup pecans, chopped
Frosting
- 1 cup low-fat cottage cheese, blended
- 2 tablespoon maple syrup
- Grated carrot (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, combine all dry ingredients. In another bowl, mix all wet ingredients.
- Combine wet and dry ingredients and stir until well mixed. Fold in grated carrots and chopped pecans.
- Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick comes out clean.
- Let the cake cool before frosting it with blended cottage cheese and maple syrup. Garnish with grated carrot.
Notes
This cake can be stored in the fridge for up to a week. You can also use walnuts instead of pecans.