Carrot Cake

Carrot Cake

June 22, 2017

Yum

Carrot Cake

This is really my daughter's 16th birthday cake!
I created this recipe to get lots of extra veggies and protein into my kids' diet and it's one of their favourites! I often make it as a sheet cake, cut it up and send the squares in my kids' lunches. It's perfect to have on hand for a healthy snack, and it freezes well too!


INGREDIENTS:

  • 1 lrg can pumpkin puree (798 ml or 28 oz.)
  • 2 cups dried unsweetened coconut
  • 2 cups Vanilla Nutralean 
  • 2 cups shredded carrots 
  • 1 cup shredded zucchini 
  • 1 cup egg whites
  • 2 cups stevia
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1/8 tsp cloves

     

    DIRECTIONS:

    1. Preheat oven to 350.
    2. Mix all ingredients together.
    3. Line a cake pan with parchment paper, so it doesn't stick.
    4. Bake at 350 for 45 minutes. (reduce to 35 minutes if using a cake sheet).

       
      Recipe makes 16 pieces or 2 cakes
      Nutritional information for one 




      xo Melanie

      Want to make a recipe?

      Protein Treats uses Nutracelle Protein Powder with 100% Whey Protein and Prebiotic Fiber because it's the ideal protein for baking, AND it's delicious!

      Make sure you SUBSCRIBE to Protein Treats to get more yummy, protein shake recipes every week!

      Reviews System WIDGET PACK

      Leave a comment

      Comments will be approved before showing up.

      Feel full, eat less, no willpower required.

      Discover prizes, discounts and more when you join the club.

      Join the Club