NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Liquid egg whites

1 scoop Vanilla pea protein powder

0.5 cup Grated carrots

1 tbsp Coconut flour

1 tsp Ground cinnamon

0.25 tsp Ground nutmeg

0.5 tsp Baking powder

1 tsp Vanilla extract

0.13 tsp Sea salt

2 tbsp Dairy-free cream cheese

0.5 scoop Vanilla pea protein powder

1 tbsp Water

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or mini loaf pan with coconut oil.

• 2

  In a medium-sized mixing bowl, whisk together the liquid egg whites and vanilla extract until the mixture is frothy.

• 3

  Fold in the finely grated carrots until they are evenly distributed through the egg whites.

• 4

  Add 1.5 scoops of protein powder, coconut flour, cinnamon, nutmeg, baking powder, and sea salt to the bowl, stirring until a smooth batter forms.

• 5

  Pour the batter into the prepared baking dish and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.

• 6

  While the cake is baking, prepare the frosting by whisking together the dairy-free cream cheese, the remaining 0.5 scoop of protein powder, and water until smooth.

• 7

  Remove the cake from the oven and allow it to cool completely on a wire rack before spreading the velvety frosting over the top.