Protein Carrot Cake

We really hope you’ve enjoyed all the healthy Easter recipes this week and you can incorporate some new healthy family traditions into your holiday celebrations this weekend.

As we said in our healthy carrot cake pancake post earlier this week, growing up our oldest sister always requested Carrot Cake for her birthdays. Though carrot cake may seem like a healthier option, we never realized that it’s still loaded with sugar and fat. This year, try our recipe and we promise no one will even miss the old stuff!

Healthy Protein Carrot Cake

Makes 8 servings

1/4 cup oat flour
5 fresh figs (or 4 pitted dates)
4 egg whites
1 whole egg
1/2 cup carrots
3/4 cup protein powder (we used Trutein Cinnabun)
1 cup unsweetened almond milk
1/2 cup baking stevia (we used Truvia)
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla

For the frosting:

1 cup non-fat greek yogurt
1/3 cup protein powder (we used Trutein Cinnabun and this makes a HUGE difference in flavor – we highly recommend!)
1 packet stevia

Preheat oven to 350 and spray two 8 or 9″ round cake pans with non-stick spray. Place figs, eggs, and carrots into a food processor or high powered blender and blend until for about 30 seconds. Place the remaining ingredients for the cake in the processor and process until well combined. Pour batter evenly into the two pans and bake for 25-30 minutes or until golden brown. Remove from oven and let cool.

Mix ingredients for the frosting in a small bowl. Frost bottom layer with half of the frosting, place the other cake on top, and then frost with remaining frosting. Great topped with crushed walnuts or pecans. Store in refrigerator. Enjoy!