Light and protein-rich version of carrot cake, sugar-free, gluten-free, and butter-free; ideal for breakfast or snack. Mold used: 15 cm.
Preheat the static oven to 170°C.
Prepare the carrots by grating them finely.
In a bowl, mix the oat flour, baking powder, and cinnamon.
Add the Greek yogurt and eggs; mix until a homogeneous mixture is obtained.
Incorporate the coconut oil and grated carrots; mix well.
Pour the batter into a greased or lined 15 cm pan and level it out.
Bake in a preheated static oven at 170°C for about 35 minutes; do the toothpick test.
Remove from the oven and let cool completely before removing from the mold.
Prepare the cream cheese by mixing Philadelphia protein, Greek yogurt, and sweetener until a smooth cream is obtained.
Once the cake is cool, spread the cream cheese over it and finish with chopped pecans.
Store in the fridge and serve cold or at room temperature.
15 cm pan
Bowls
Grater
Static oven
Whisk or spoon for mixing
Store in the refrigerator covered for 2-3 days; the cream cheese keeps the cake fresher.
Mold used: 15 cm. Discount code mentioned in the recipe for @fitporn products: GIULIA10.
Italy, Toscana
| Energy (kcal) | 194.65 |
| Carbohydrates (g) | 14.72 |
| of which Sugars (g) | 14.54 |
| Fat (g) | 12.59 |
| of which Saturates (g) | 8.1 |
| Protein (g) | 5.31 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.25 |
