Yummy AND Healthy Carrot Cake For The Whole Family

Carrot Cake

Try this healthy version of the family favourite Carrot cake

If you’re like many people, one dessert that you can’t get enough of is carrot cake.

But yet, since you started your diet, carrot cake may have fallen off your radar.

Fortunately, it doesn’t have to. With a few smart ingredient substitutions, you can easily serve up a delicious, moist carrot cake that will satisfy those cravings while giving you the nutrition that you need.

This recipe is full of high quality protein thanks to the whey protein powder it contains, will offer some healthy fats due to the walnuts added in, and will also pack in a good dose of fibre due to the carrots and flaxseed meal in the recipe.

Try this next time you need to bake up something delicious to take to an event or to simply finish off a gourmet home-cooked meal.

You can also ice this recipe using the icing recipe noted below, which will add even more protein to the mix, all while keeping the total calorie content down.

Additionally, if you prefer, you can also add in some raisins if you enjoy that in your carrot cake. Just note that if adding in raisins, this will increase the total sugar and calorie count per piece.

This is one dessert you don’t have to feel guilty eating.

Recipe Snapshot:
Sugar Free – Yes
Gluten Free –Yes
Dairy Free – No
Grain Free – Yes
Protein – High
Carbs – Low
Fats – Medium

Carrot Cake Recipe

¼ cup Almond Flour
¼ Ground Flaxseed Meal
¼ cup vanilla protein powder
1 Egg
¼ cup Egg Whites
¼ cup unsweetened applesauce
¼ cup grated carrots
1 tsp. cinnamon
1 tsp. pumpkin pie spice
3 tbsp. Splenda/Stevia
3 tbsp. Sugar Free Pancake syrup
¼ cup unsweetened almond milk (vanilla)
½ tsp baking soda
½ tsp baking powder

4 tbsp. fat free cream cheese
¼ tsp. vanilla extract
4 tbsp. Splenda
1 tbsp. almond milk

Preheat your oven to 350 degrees. Combine the muffin ingredients into a bowl and mix until well blended. Next, pour into baking pan and then bake for 35 minutes.

In a separate bowl, whisk together the fat free cream cheese, vanilla extract, Splenda, and almond milk and then smear over muffins.