Protein Carrot Cake Recipe

(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!!!
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