(inspired by Jamie Eason)
Carrot Cake Ingredients:
- 2 scoops oat flour (using UMP scooper)
- 3 scoops UMP Vanilla
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 4 egg whites
- 3/4 cup Splenda, Truvia, or Ideal
- 8 oz baby food carrots
- 4 oz water (optional)
Icing Ingredients: (by Jen Main)
- 2 scoops UMP
- 2 tbsp Splenda
- Unsweetened Almond Milk – enough for topping consistency
Directions:
- Preheat oven to 350 degrees.
- Mix flour, UMP, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
- Mix egg whites, Splenda, baby food carrots and water (optional) in a bowl.
- Add wet ingredients to dry ingredients and mix together.
- Spray 8×8 Pyrex dish with non-stick butter spray.
- Pour ingredients into dish.
- Bake 20-30 minutes.
- Mix Icing Ingredients
- Wait till cake cools off then spread icing on top. Cut into 16 squares and place in fridge!!!