NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1.5 scoop vanilla protein powder

0.25 cup liquid egg whites

0.5 cup grated carrots

0.25 cup non-fat Greek yogurt

1 tsp ground cinnamon

0.25 tsp ground ginger

0.25 tsp ground nutmeg

1 tsp baking powder

1 tsp coconut oil

1 tbsp maple syrup

0.25 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or baking dish with the coconut oil.

• 2

  In a high-speed blender, combine the rolled oats, 1 scoop of vanilla protein powder, liquid egg whites, cinnamon, ginger, nutmeg, baking powder, maple syrup, and sea salt.

• 3

  Blend on high until the mixture forms a smooth, uniform batter.

• 4

  Transfer the batter to a mixing bowl and gently fold in the grated carrots by hand to ensure they are evenly distributed.

• 5

  Pour the mixture into the prepared baking dish and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

• 6

  While the cake bakes, prepare the frosting by whisking together the non-fat Greek yogurt and the remaining 0.5 scoop of vanilla protein powder in a small bowl until smooth.

• 7

  Remove the cake from the oven and let it cool for 5 minutes before spreading the creamy yogurt frosting over the top.