Fat-Loss Carrot Cake with Cream Cheese Frosting

Ingredients

• 300 g Low-fat cottage cheese
• 2 Eggs (large)
• 150 g Egg whites
• 200 g Carrot (finely grated)
• 100 g Oat flour
• 2 tsp Baking powder
• 2 tsp Vanilla extract (for the cake)
• 2.5 tsp Cinnamon (to 3 tsp)
• 0.5 tsp Ground ginger
• 0.25 tsp Nutmeg
• 0.25 tsp Salt (for the cake)
• Sweetener (to taste; for the cake)
• 150 g Light cream cheese
• 200 g 0% Greek yogurt (source spells this “Yoghurt”)
• 1 tsp Vanilla extract (for the frosting)
• Sweetener (to taste; for the frosting)
• Salt (a pinch; for the frosting)
• Cooking spray or grease (for lightly greasing the baking dish; amount not specified)

Steps

1. 1

   Preheat the oven to 175°C / 350°F. Lightly grease a 9 × 9-inch baking dish.

2. 2

   Add the cottage cheese, eggs, egg whites, oat flour, baking powder, 2 tsp vanilla extract, cinnamon, ground ginger, nutmeg, ¼ tsp salt, and sweetener to a blender. Blend until smooth.

3. 3

   Fold the finely grated carrot into the blended batter by hand.

4. 4

   Spread the batter evenly in the prepared baking dish.

5. 5

   Bake for 28–35 minutes, beginning to check at around 25 minutes.

6. 6

   Let the cake cool completely.

7. 7

   Mix the light cream cheese, Greek yogurt, 1 tsp vanilla extract, sweetener, and a pinch of salt until smooth. Sweeten to taste.

8. 8

   Spread the frosting over the cooled cake.

9. 9

   Cut into 9 large squares and serve.

Notes

The post lists 160 kcal, 13 g protein, 15 g carbohydrates, and 5 g fat per square. No baking-doneness cue or storage instructions are specified.

Nutrition per serving

• dessert
• high-protein
• lower-calorie
• baked
• carrot cake