Cake

Grindin' the Protein Carrot Cake

If I’m not posting please believe that Im workin!…or doing something.

My daughters first birthday came and went…We semi survived the first year. No lost… no gain. Her B-day was my off day…and boy was it off.

Since then I’ve been eating clean except for maybe a nibble at the left over birthday cake and some candy…but I dont scrap the day. (some of you know what I mean). I notice it takes very little to fill me up these days. It’s very possible that you can train your stomach to be small…on the insides, no surgery needed.

I do have this lil sweet tooth with all the crap left in the house. So Im making some protein carrot cake.

Carrot Cake Protein Bars

Calories: 120
Fats: 1.25 grams (9)
Carbs: 15 grams (4)
Protein: 12 grams (4)

Ingredients:

• 1 cup oat flour (dont laugh I get this from the baby food section)
• 2 scoops
  
• 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 2 tbsp brown sugar
• Carrot pulp from juicing (or baby food carrots)
• Water or soy milk for consistency
• 1 tbsp raisins or walnuts (DO NOT GO CRAZY HERE)

Directions:

1. Preheat oven to 350 degrees.
2. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
3. Mix egg whites, Splenda,  carrots and water (optional) in a bowl.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray glass pyrex dish with non-stick butter spray.
6. Pour ingredients into dish.
7. Bake 20-30 minutes.
8. Enjoy!

Related articles

• Carrot Cake (confectionsofamasterbaker.blogspot.com)
• Recipes for Health: Flourless Carrot Cake (nytimes.com)
• Carrot Cake (self.com)