High Protein Carrot Cake

Ingredients

• 240 g unsweetened applesauce (homemade with Bramley apples recommended)
• 140 g fat free Greek yogurt (for the cake batter)
• 2 eggs (whole)
• 165 g carrot (freshly grated)
• 50 g zero cal granulated sweetener
• 50 g brown sugar substitute
• 85 g plain flour
• 30 g whey protein powder (Carrot Cake or Vanilla flavor)
• 2 tsp cinnamon
• 1 tsp bicarbonate of soda
• 1 tsp vanilla extract (for the cake batter)
• 0.5 tsp ginger (ground)
• 0.5 tsp nutmeg (ground)
• 0.5 tsp salt (for the cake batter)
• 150 g reduced fat soft cheese (for frosting)
• 80 g fat free Greek yogurt (for frosting; skyr also works)
• 30 g whey protein powder (French Toast or Vanilla flavor for frosting)
• 50 g zero cal powdered sweetener (for frosting)
• 1 tsp vanilla extract (for frosting)
• salt (pinch, for frosting)

Steps

1. 1

   In a large bowl, mix the 140g Greek yogurt, 2 whole eggs, 240g applesauce, 50g granulated sweetener, and 50g brown sugar substitute together until the mixture is smooth.

2. 2

   Add all the dry ingredients (plain flour, whey protein, cinnamon, bicarbonate of soda, vanilla, ginger, nutmeg, and salt) to the wet mixture and mix until just combined.

3. 3

   Gently fold the 165g of freshly grated carrots into the batter last.

4. 4

   Preheat your oven to 175°C (347°F). Line an 8x8 inch baking tin with parchment paper.

5. 5

   Pour the batter into the prepared tin and bake for 30 to 35 minutes. Test with a knife; it should come out clean. Do not overbake to ensure the cake remains moist.

6. 6

   Remove the cake from the oven and allow it to cool completely in the tin.

7. 7

   While the cake cools, prepare the frosting by beating together the reduced fat soft cheese, 80g Greek yogurt, 30g whey protein, powdered sweetener, vanilla, and a pinch of salt until smooth.

8. 8

   Once the cake is fully cooled, spread the frosting evenly over the top. Slice into 9 pieces and serve.

Notes

To make the applesauce: Simmer 220g Bramley apples with 65ml water, 20g brown sugar substitute, and 1/2 tsp cinnamon until soft, then mash. For the best frosting texture, make it the night before and keep it in the fridge, then give it a quick beat before spreading.

Nutrition per serving

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