NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 cup oat flour

1 cup shredded carrots

1 tbsp unflavored collagen peptides

1 tbsp chopped walnuts

1 tbsp light cream cheese

1 tbsp maple syrup

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp ground ginger

1 tsp vanilla extract

0.5 tsp coconut oil

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the liquid egg whites, 0.25 cup of the Greek yogurt, maple syrup, and vanilla extract until well combined.

• 3

  Stir in the oat flour, collagen peptides, baking powder, cinnamon, and ginger until the batter is smooth and no lumps remain.

• 4

  Fold in the shredded carrots and chopped walnuts, then pour the batter into the prepared baking dish.

• 5

  Bake for 25-30 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.

• 6

  While the cake cools, whisk the remaining 0.25 cup of Greek yogurt and the light cream cheese together in a small bowl to create the frosting.

• 7

  Spread the frosting evenly over the cooled cake and serve immediately.