Vanilla-Spiced Almond Flour Carrot Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla-Spiced Almond Flour Carrot Cake

YOUR SOLIN GENERATED RECIPE

Vanilla-Spiced Almond Flour Carrot Cake

Enjoy a delightful twist on a classic carrot cake that's light yet satisfying. This version blends nutty almond flour, freshly grated carrots, and aromatic spices with a protein boost from Greek yogurt and vanilla whey protein powder. The cake offers a perfectly balanced texture and flavor, making it a versatile option for any meal of the day.

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NUTRITION

456kcal
Protein
31.8g
Fat
27.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1/2 cup Grated Carrots (55g)

1 large Egg (50g)

1/4 cup Nonfat Greek Yogurt (60g)

1/3 scoop Vanilla Whey Protein Powder (approx. 10g)

1 tsp Vanilla Extract (4.2g)

1 pinch Baking Soda (1g)

1 tsp Cinnamon (2.6g)

1/2 tsp Nutmeg (1.3g)

1 pinch Salt (0.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a mixing bowl, whisk the egg, nonfat Greek yogurt, and vanilla extract until the mixture is smooth.

  • 3

    Add the almond flour, vanilla whey protein powder, baking soda, cinnamon, nutmeg, and salt to the bowl. Mix until just combined.

  • 4

    Fold in the grated carrots, ensuring even distribution throughout the batter.

  • 5

    Pour the batter into the prepared pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.

Vanilla-Spiced Almond Flour Carrot Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla-Spiced Almond Flour Carrot Cake

YOUR SOLIN GENERATED RECIPE

Vanilla-Spiced Almond Flour Carrot Cake

Enjoy a delightful twist on a classic carrot cake that's light yet satisfying. This version blends nutty almond flour, freshly grated carrots, and aromatic spices with a protein boost from Greek yogurt and vanilla whey protein powder. The cake offers a perfectly balanced texture and flavor, making it a versatile option for any meal of the day.

NUTRITION

456kcal
Protein
31.8g
Fat
27.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1/2 cup Grated Carrots (55g)

1 large Egg (50g)

1/4 cup Nonfat Greek Yogurt (60g)

1/3 scoop Vanilla Whey Protein Powder (approx. 10g)

1 tsp Vanilla Extract (4.2g)

1 pinch Baking Soda (1g)

1 tsp Cinnamon (2.6g)

1/2 tsp Nutmeg (1.3g)

1 pinch Salt (0.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a mixing bowl, whisk the egg, nonfat Greek yogurt, and vanilla extract until the mixture is smooth.

  • 3

    Add the almond flour, vanilla whey protein powder, baking soda, cinnamon, nutmeg, and salt to the bowl. Mix until just combined.

  • 4

    Fold in the grated carrots, ensuring even distribution throughout the batter.

  • 5

    Pour the batter into the prepared pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.