Crazy Carrot Cake
It almost seems unfair that a vegetable so healthy and nutritious could be turned into something with enough fat and sugar to wreck havoc on your hard-earned efforts in the gym.
So in honor of the carrot, let’s take back its healthy profile and make something with it that will complement your training and healthy eating habits.
Carrots are known for their high amounts of Vitamin A, which can help keep skin, teeth, hair, and bones healthy. Carrots also contain the antioxidants lutein and beta-carotene that help ward off macular degeneration that affects the vision. Beta-carotene can also be found in sweet potatoes, apricots and broccoli.
- 4 cups grated carrots
- 1 cup Splenda
- 1 cup Brown Sugar Splenda
- 8 oz. can crushed pineapple
- 1 cup prune puree
- 3 egg whites
- 1 egg
- 2 tsp vanilla
- 1 cup All purpose flour
- 1 cup whole wheat flour
- 2 scoops ISOFEMME Creamy Vanilla Sky protein powder (any ALLMAX vanilla-flavored protein powder will work with this recipe)
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup walnuts
- Preheat oven to 375 degrees. Spray four mini loaf pans OR a square baking pan with non-stick cooking spray and set aside.
- Combine carrots, Splenda, pineapple, prune puree, egg whites, egg and vanilla in a large bowl and mix well. Add remaining ingredients except walnuts. Mix well.
- Stir in walnuts. Spread batter into mini loaf pans or square pan and bake for about 45 minutes or until center of cake springs back when lightly pressed. Cool in the pan.
- To make icing, mix together the protein powder and Splenda. Add milk slowly until mixture turns into a consistency that can be spread on loaves (you do not want it to be too runny). Spread on loaves and let harden.
Nutritional Facts (for 1/12th recipe):
Protein: 15 g (60 cal)
Carbohydrates: 40 g (160 cal)
Fat: 3 g (27 cal)