A light, protein-rich carrot cake version, sugar-free, gluten-free, and butter-free; ideal for breakfast or a snack. Pan used: 15 cm.
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Preheat the oven to static mode at 170°C.
Prepare the carrots by finely grating them.
In a bowl, mix the oat flour, baking powder, and cinnamon.
Add the Greek yogurt and eggs; mix until smooth.
Incorporate the coconut oil and grated carrots; mix well.
Pour the batter into a 15 cm greased or lined pan and level it out.
Bake in the preheated static oven at 170°C for about 35 minutes; check with a toothpick.
Remove from the oven and let cool completely before unmolding.
Prepare the cream cheese frosting by mixing Philadelphia protein, Greek yogurt, and sweetener until smooth.
Once the cake is cool, spread the cream cheese frosting on top and finish with chopped pecans.
Store in the refrigerator and serve cold or at room temperature.
15 cm pan
Bowls
Grater
Static oven
Whisk or spoon for mixing
Store covered in the refrigerator for 2-3 days; the cream cheese frosting helps keep the cake fresh.
Pan used: 15 cm. Discount code mentioned in the recipe for @fitporn products: GIULIA10.
Italia, Toscana
| Energy (kcal) | 218.92 |
| Carbohydrates (g) | 14.97 |
| of which sugars (g) | 2.34 |
| Fat (g) | 13.99 |
| of which saturates (g) | 8.5 |
| Protein (g) | 7.55 |
| Fibre (g) | 2.56 |
| Salt (g) | 0.2 |
