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Carrot Cake (High Protein / Low Carb)
Macros (1/8 of the cake)
225 calories20g protein18g carbs5g fat
Makes 8 servings · Baked
Ingredients
- Cake: 4 ripe bananas (400g)
- Cake: 5 tbsp (75g) SF maple syrup
- Cake: 5 tbsp (70g) light butter (softened)
- Cake: 1 large grated carrot (150g)
- Cake: 1/4 to 1/2 cup allulose or sugar substitute
- Cake: 2 tsp cinnamon
- Cake: 2 tsp baking powder
- Cake: 2 cups (264g) Fit Flour
- Icing: 3 oz reduced fat cream cheese
- Icing: 2 tbsp (30g) plain yogurt (not Greek)
- Icing: 2 tbsp (24g) allulose or sugar alternative
- Icing: 1/4 tsp vanilla
Instructions
- 1Mix together the cake ingredients. Pro tip: if you don't have ripe bananas, buy a bag of frozen bananas and let them thaw.
- 2Bake in a round pie/cake dish at 350 for 30 mins.
- 3Let the cake cool before icing.
