If you are a carrot cake lover like me, this recipe will leave you very much satisfied. Free from refined sugar, refined flour and margarine, this recipe contains 11g of protein per slice, and is a great post-workout pick me up.
205 calories per piece
Makes: 8 large slices
11g of protein per slice
Takes: 1 hour
Ingredients
THE BATTER
220g oat flour
3 scoops sugar-free whey protein powder (optional!)
2 large eggs
1-2 finely grated large carrots
½ medium sweet potato, pureed (or 1 banana)
1 tsp vanilla extract
50 ml soya milk
1 tbsp baking powder
¼ tsp xanthan gum
1 tsp cinnamon
THE FROSTING
3 tbsp Greek style yogurt
2-3 tbsp honey
1 tsp vanilla extract
Method
1) Preheat an oven to 350F and line your cupcake tin with cases.
2) For the batter, start by whisking the eggs before adding the puree, grated carrots, oat milk and vanilla extract. Set aside.
3)Mix the dry ingredients in a large bowl before gradually stirring in the wet mixture. Avoid leaving dry patches of oat flour in the mix. (blitz with an electric whisk if possible!)
4) Transfer the batter to the cake pan. Bake for around 20-25 minutes or until the cupcakes are cooked through in the centre.
5) Once cooked, let the cupcakes cool for 10 minutes on a cooling rack.
6) Mix the Greek yogurt, honey and vanilla extract together. Add topics such as walnuts and a dash of cinnamon if you’d like. Drizzle with honey, then serve!
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