Macro Friendly Carrot Cake Bake
Spring has sprung and I can’t think of of a better way to celebrate than with an Easter inspired recipe like this Carrot Cake Bake. If you love carrot cake, you’re going to love this! Breakfast, dessert, your call. It fits perfectly wherever you want to fit it and the ingredients are supreme!
Ingredients:
110 grams unsweetened applesauce
25 grams almond flour
40 grams oats
60 grams Birch Benders Plant Powered baking mix (or Kodiak Cakes baking mix)
6 grams psyllium husk powder
170 grams egg whites
14 grams coconut flour
2 tsp baking powder
Stevia to taste
1 TB cinnamon
1 tsp pumpkin pie spice (*optional, but yummy!)
2 tsp Vanilla
1/2 tsp salt
30 grams melted Iced Oatmeal Cookie spread
70 ml unsweetened almond milk
80 grams non-fat greek yogurt (or dairy free option)
150 grams shredded carrots
50 grams of Erythritol (*optional-if preferred use extra stevia or sweetener of choice)
**Optional and totally customizable add ins not included in macros: pecans, raisins and coconut.
To make: Combine all ingredients in a high speed blender or ninja for approximately 15-20 seconds being sure to leave chunks of carrot shreds still in tact. Pour into a parchment paper lined or well greased 8×8’’ baking dish and bake 40-45 minutes. Cool completely. Top with 150 grams of nonfat Greek yogurt mixed with 6 grams of sugar free pudding (I love Simply Delish vanilla), stevia and vanilla extract for some added protein and an authentic carrot cake experience! Store extras in the fridge for up to 5 days or freeze to extend the freshness factor.
Macros (cake alone):
Calories 237
11.8p/29.5c/6.9f
Macros (with Greek yogurt topping):
Calories 330
27.7p/7f/36.1c
Saved in MFP: Macro Minded Monique- Carrot Cake Bake
*Total weight 716 grams-4 slices(179 grams)
