This is a simple and quick way to make a healthy carrot cake. Sometimes I pour the mix into muffin tins instead. The cake is quicker and just as good.
Before I start I preheat the oven to 350 degrees. I also spray my pans or tins ahead of time. For this I used a loaf pan and a 9×9 pan.
First, I took a large glass bowl and added 4 egg whites to it. I beat the egg whites with a whisk and then I added in two – 4 ounce jars of baby carrots to the mix. I used a spatula to get the carrots out of the jar. I like to use Earth’s Best Organic Carrots. They are organically grown without potentially harmful pesticides or herbicides.
In a separate mixing bowl I added 1 cup of whole wheat flour and 2 scoops of vanilla protein powder and ½ teaspoon of baking soda to the mix. Next, I got out my spices. I added 1/8 teaspoon of allspice, 1/8 teaspoon of nutmeg and 2 teaspoons of cinnamon to the mixture. I prefer Ceylon Cinnamon over the regular cinnamon. It is full of antioxidants, has a stronger flavor and lends itself to cooking.
Finally I combined the two together. I usually end up adding 2-3 tablespoons of water to the mixture. It depends on the consistency. You will have to play with this. It depends on the protein powder as to how much water you need to add.
My oven bakes pretty fast. For my loaf pan I only needed to leave it in for 7 minutes. My 9×9 pan took a little longer. I left that pan in for a total of 10 minutes. When I make the muffins they take from 15-20 minutes. I always take a toothpick to make sure they are done all the way through.
Try it and let me know what you think.
Makes 22 Squares - 2 Squares per serving
- 75 calories
- 8 grams of protein
- 11 grams of carbohydrates
- 1 gram of fat
- You could also add raisins to this mix.