NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup grated carrots

0.25 cup unsweetened almond milk

1 tsp ground cinnamon

0.25 tsp ground nutmeg

0.5 tsp baking powder

1 cup non-fat Greek yogurt

1 tbsp whipped cream cheese

1 tbsp chopped walnuts

1 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Pulse the rolled oats in a blender until they reach a fine, flour-like consistency.

• 3

  In a medium bowl, whisk together the oat flour, vanilla protein powder, cinnamon, nutmeg, baking powder, and sea salt.

• 4

  Fold in the grated carrots, almond milk, and half of the vanilla extract until a thick batter forms.

• 5

  Transfer the batter to the prepared dish and bake for 20 to 22 minutes until the center is set.

• 6

  While the cake bakes, whisk the Greek yogurt, whipped cream cheese, and remaining vanilla extract until smooth and fluffy.

• 7

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