It's moist, flavorful, and packed with a powerful protein punch. Just one bite of this carrot cake will leave you wanting more!
Cake Ingredients
- 1 cup rolled oats
- 4 egg
- 4 tbsp raisins
- ½ cup(s) vanilla whey protein powder
- 4 carrot, shredded
- ¾ cup coconut sugar
- 1 tbsp vanilla extract
- 1 tbsp cinnamon
- 1 handful walnuts, chopped
Frosting Ingredients
- 24 oz fat-free cream cheese
- 4 tbsp vanilla whey protein powder
- 1 tsp liquid Stevia
- 1 tbsp vanilla extract
Directions
Prep:
Cook:
Total:
- Preheat your oven to 320 degrees F (160 C). In a bowl, combine the cake ingredients with a spoon.
- Pour your batter into a brownie pan (I use a silicone one).
- Bake for 15-20 minutes or until your cake feels almost done but not done-done. This is important, because as you may know by now, whey protein has a tendency to dry up cakes like nobody's business, so you have to take the cake out before it fully cooks through; otherwise, it might end up being hard.
- Let the cake cool overnight.
- To make the frosting, just whisk together the frosting ingredients and add it to the cake! Slice into squares or bars. Enjoy!