NUTRITION

SERVINGS

INGREDIENTS

1 cup Shredded carrots

0.25 cup Egg whites

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

0.25 cup Nonfat Greek yogurt

1 tbsp Chopped walnuts

0.25 tsp Coconut oil

0.5 tsp Ground cinnamon

0.25 tsp Ground ginger

0.25 tsp Baking powder

0.25 tsp Vanilla extract

0.06 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the egg whites, coconut oil, and vanilla extract until well combined.

• 3

  Stir in the shredded carrots, oat flour, vanilla protein powder, cinnamon, ginger, baking powder, and sea salt until a smooth batter forms.

• 4

  Pour the batter into the prepared baking dish and smooth the top with a spatula.

• 5

  Bake for 20 to 25 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.

• 6

  While the cake bakes, whisk the nonfat Greek yogurt with a drop of vanilla extract in a small bowl to create the creamy frosting.

• 7

  Allow the cake to cool slightly before spreading the yogurt frosting over the top and finishing with a sprinkle of chopped walnuts.