per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories from Fat 71
% Daily Values*
Total Fat 7.84
Saturated Fat 2.05
Polyunsaturated Fat 0.20
Monounsaturated Fat 0.47
Total Carbohydrate 38.52
Dietary Fiber 9.33
Vitamin A 206.33%
Vitamin C 63.75%
* Nutritional Values are estimated and may vary
a desert favorite healthified, protein packed, veggie-packed, and a finger food!?!
Carrot Cake Ingredients:
1 flax egg (1 TB flax, 2 TB water)
1/4 cup oat flour
1 medium carrot, grated
3/4 cup riced cauliflower
1/4 cup liqud egg whites
1 tsp sweet it powdered fiber sweetener or sweetener of choice
1/2 scoop vanilla whey protein
1/4 tsp vanilla extract
1/2 tsp cinnamon
pinch of cloves
pinch of nutmeg
pinch of ginger
pinch of sea salt
2 TB cream cheese ( I used 1/3 fat)
3/4 scoop vanilla whey
1/3 cup 2% cottage cheese
1.Combine all carrot cake ingredients well.
2.Spread onto a parchment paper lined baking sheet into a large rectangle, about 1 cm thick.
3.Bake at 350 for 28-30 minutes or until the center is baked through.
4.IMMEDIATLY, flip the cake onto a damp dish towel and roll up.
5.Place in fridge to cool, about 20-30 minutes.
6.Remove damp towel, and re-roll carrot cake. Set aside. I put mine back into the fridge while I worked out, and then came back and made the icing.
7.To make the icing, place all ingredients in a magic bullet and whip until the right consistency has formed. You may have to add a little xanthum gum and almond milk.
8.Carefully unroll your carrot cake ( I cut mine in half because I was scare it would break!), spread the icing on, roll it back up, and enjoy!