Protein Carrot Cake

U Serves 12 People
P Prep: 10:00
P Cook: 01:00

Nutritional Facts

per 1 serving size (Recipe makes 12 servings)

Amount Per Serving

Calories 50

Calories from Fat 5

% Daily Values*

Total Fat 0.54

0.83%

Saturated Fat 0.51

2.55%

Polyunsaturated Fat 0.02

Monounsaturated Fat 0.00

Cholesterol 0.22

0.07%

Sodium 61.49

2.56%

Potassium 154.36

Total Carbohydrate 4.82

1.61%

Dietary Fiber 2.10

8.40%

Sugars 1.74

Protein 5.88

Vitamin A 25.53%

Vitamin C 2.79%

Calcium 2.28%

Iron 3.61%

* Nutritional Values are estimated and may vary

³ Description

Yummy, crumbly, low calorie, high fiber and high protein carrot cake to enjoy as a snack and dessert.

² Ingredients

200 g Baby Food Carrots
0.375 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
100 g Baby Carrots
2 serving (serving = 1 packet) Whole Foods Market Stevia
3.333 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
1 serving (serving = 1/4 cup) Bob's Red Mill High Protein TVP (Textured Vegetable Protein)
3 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
1 serving (serving = 1 scoop) Jay Robb Vanilla Whey Protein Powder

q Directions

Grind tvp into flour (you can replace it with flour, it will just have less protein)
Mix all dry ingredients
Fold in wet ingredients
Pour into a small greased loaf pan and bake at 350F

Recipe Provided by @healthconciouskitty

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