Carrot cake with protein icing
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 cups | shredded carrots |
| 1 cup | almond milk |
| 1/2 cup | cottage cheese, (fat free) |
| 1/2 cup | egg whites |
| 2 | bananas, mashed |
| 2 inches ginger, shredded | |
| 1/4 cup | agave |
| 1 cup | spelt flour |
| 1 cup | oats |
| 1/2 cup | oat bran |
| 1/2 cup | milled flax seeds |
| pinch | salt |
| 2 t | baking powder |
| 2 T | cinnamon |
| 1 T | nutmeg |
| How to: Preheat oven to 350 in a big bowl, combine all wet ingredients, as well as carrots and banana, blend with an immersion blender until smooth fold in dry ingredients pour into greased cake pans (I used two 6′ pans so I could layer them on top of each other) bake for 35 minutes cool before removing from springforms ice! Icing: | |
| 6 T | greek yogurt |
| 6 T | vanilla protein powder |
| 1 T | cinnamon |
cranberries for optional garnish
Mix icing ingredients (minus cranberries) Put icing between cakes, and on top! Decorate with cranberries. Transfer to fridge so icing can set. Enjoy!
Recipe uploaded with Shop'NCook for iPhone.
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