Low-Calorie, High-Protein Carrot Loaf Cake

Ingredients

• 1 Medium egg
• 80 g Egg whites
• 150 g Nonfat Greek yogurt
• 28 g Light butter (Melted)
• 120 g Water
• 5 g Vanilla extract
• 45 g All-purpose flour (The source also states 1 tablespoon in addition to 1/3 cup.)
• 20 g Oat flour
• 0.5 scoop Vanilla protein powder (The source does not state the scoop weight; estimated at approximately 15 g. Brand listed: Levels Protein.)
• 30 g Casein powder
• 70 g Granulated sugar substitute
• 20 g Brown sugar substitute
• 100 g Carrots (Finely grated)
• 5 g Pumpkin pie spice or cinnamon (Use either pumpkin pie spice or cinnamon.)
• 6 g Baking powder
• 1 g Baking soda
• 3 g Salt
• 14 g Light butter (Softened, for the frosting)
• 84 g Fat-free cream cheese
• 20 g Vanilla protein powder (For the frosting)
• 8 g Sugar-free vanilla or cheesecake pudding mix
• 90 g Powdered monkfruit sweetener
• 5 g Vanilla extract (For the frosting)
• 15 g Water (For the frosting; use 15–45 g (1–3 tbsp) as needed.)
• Salt (A pinch, for the frosting)
• Yellow food coloring (Tiny drop, optional)
• Orange writing icing (Optional; for drawing a carrot decoration)
• Green writing icing (Optional; for drawing carrot leaves)
• Crushed walnuts (Optional decoration; not included in the stated macros)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving some overhang to lift out the cooled loaf.

2. 2

   In a large mixing bowl, combine the egg, egg whites, nonfat Greek yogurt, melted light butter, 120 g water, and vanilla extract. Whisk until the mixture is smooth and evenly blended.

3. 3

   Add the all-purpose flour, oat flour, vanilla protein powder, casein powder, granulated sugar substitute, brown sugar substitute, pumpkin pie spice or cinnamon, baking powder, baking soda, and salt. Stir until no dry pockets remain.

4. 4

   Fold the finely grated carrots into the batter until evenly distributed.

5. 5

   Check the consistency: the batter should be very thick but still spreadable. If it is too stiff, add extra water 15 g (1 tablespoon) at a time, mixing after each addition and stopping as soon as the batter can be spread.

6. 6

   Transfer the batter to the lined loaf pan and spread it into an even layer, smoothing the top with a spatula.

7. 7

   Bake at 350°F (175°C) for 40–50 minutes, until the loaf is set and a toothpick inserted in the center comes out mostly clean. Allow it to cool completely in the pan or on a rack before frosting.

8. 8

   For the frosting, beat the softened light butter, fat-free cream cheese, vanilla protein powder, sugar-free pudding mix, powdered monkfruit, vanilla extract, and a pinch of salt until smooth.

9. 9

   Add the frosting water gradually, 15 g at a time, beating after each addition. Stop when the frosting is thick but easily spreadable. Mix in the optional tiny drop of yellow food coloring, if desired.

10. 10

    Spread the frosting over the completely cooled loaf. If desired, decorate with orange and green writing icing to draw a carrot and sprinkle with crushed walnuts. Slice and serve.

Notes

Makes 1 frosted loaf. The source states approximately 99 calories, 9 g net carbohydrates, 2 g fat, and 11 g protein per slice when cut into 10 slices, or 104 g protein for the whole loaf. Optional decoration ingredients are not included in the stated macros. Store covered in the refrigerator because of the cream cheese frosting; bring briefly toward room temperature before serving for the best texture.

Nutrition per serving

• dessert
• baked
• high-protein
• low-calorie
• carrot cake
• vegetarian
• meal-prep
• American