Carrot Cake with Cream Cheese Frosting 

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Happy Easter! Carrot cake is always in order around this time of the year! I made this one gluten free using oat flour and an extra kick of protein adding LeanFit whey protein. Recipe below.

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Carrot Cake with Cream Cheese Frosting

Dry Ingredients:

  • 1½ Cup Oat Flour
  • 2 Scoops (64g) LeanFit Vanilla 100% Whey Protein  
  • 1 Tbsp Coconut Flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ½ Cup Granulated Sweetener (I used ¼ Cup coconut palm sugar & ¼Cup VitaFiberIMO powdered sugar)
  • 1/3 Cup Dried Cranberries
  • 1/3 Cup Crushed Walnuts
  • 1 Cup Shredded Carrot, packed

Wet Ingredients:

  • 2/3 Cup Unsweetened Applesauce
  • ¼ Cup Coconut Oil, Melted
  • 2 tsp Pure Vanilla Extract
  • ¼ Cup Almond Milk
  • 1 Large Egg

Method:
Preheat oven to 350ºF. Line 8×8 dish with parchment paper or grease. Combine all dry ingredients in a large bowl and set aside (add cranberries, walnuts & shredded carrot in after all combined).  In separate bowl whisk together all wet ingredients then pour into dry ingredients, mixing with spatula until just combined. Pour into prepared dish and bake for 20-25 minutes or until toothpick comes clean.  Let cool completely before frosting.

Frosting:

  • 250g Light Cream Cheese
  • 1 Scoop (32g) LeanFit Vanilla 100% Whey Protein  
  • 2-4 Tbsp Almond Milk or choice
  • Maple syrup if you like a little sweeter
  • Crushed Walnuts

With hand mixer beat together ingredients until smooth, starting with 2 Tbsp milk and adding more to get right consistency.  Frost carrot cake and top with extra crushed walnuts if desired. Slice into 12 squares. Enjoy!

Macros: (Includes frosting) 

Calories: 232 | Carb: 22g (7g fiber/11g sugar) | Fat: 11g | Protein: 10g

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Chocolate Carrot Protein Muffins

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Mmm muffins … perfect on the go or preworkout snacks!  Recipe as follows:

▶Ingredients:

▶Dry:
•1/4C oats
•1/2C oat flour
•2Tbsp cacao powder
•1/4C almond meal
•1 scoop protein powder
•1tsp baking powder
•1tsp ground cinnamon
•1/4tsp ground nutmeg
•1/4tsp ground ginger
•1/8tsp ground cloves
•1/4C natural brown sugar
▶Wet:
•1 egg
•1/2C greek yogurt
•1/4C AlmondMilk
▶Fold in:
•1/2C packed grated carrot
•2Tbsp crushed Walnuts
•1/4C Raisins

▶Directions:
Mix all dry ingredients and then add wet, fold in remaining ingredients. Bake at 350°F for about 14-18 minutes (mine cooked for 16min) or until toothpick inserted comes out clean.
Yield 12 muffins.
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