Hello everyone and happy Tuesday! I have a new recipe for you all today and, surprise surprise, it's something BAKED! What can I say, I just love making my favorite baked goods healthier so I can enjoy them! :) My dad is a huge carrot cake fan so I decided to do our own little rendition of carrot cake! This recipe came out tasting great, moist, and delicious! It is also gluten-free, high in protein, and full of one of my favorite vegetables, carrots! Carrots are filled with vitamins and antioxidants that are so healthy for us and help fight certain cancers and improve our eye sight! I hope you all get to try this recipe soon!
Carrot Cake (makes one 8x8 dish, or 16 squares)
3/4 cup Pamela's Gluten Free Pancake and Baking mix
1/4 cup almond flour
2 scoops vanilla protein powder
3/4 cup baby carrots
1/2 cup liquid egg whites
1/2 cup unsweetened applesauce
1 T olive oil
2 T chopped walnuts
1/2 T cinnamon
1/2 T nutmeg
16-18 packets stevia
1/2 cup water
Preheat the oven to 350 degrees and spray your dish to pour the batter in.
The first thing I did was place the baby carrots in my ninja chopper. A food processor would work for this step as well!
Pulse the carrots in the food processor until they reach a grain-like consistency, like rice.
Mix the rest of the ingredients together and add the water until the mixture becomes like a batter. Pour the batter into the pan and bake for 30-35 minutes, or until a toothpick comes out clean!
And here is the finished product! I just love my baked goods so much! :) They taste great and also allow me to enjoy the deliciousness of my favorite foods without the added sugars and butters that most of them contain. There are so many varieties that you can try (check out my other recipes!) to make any of your favorite baked goods healthier! I hope you all get to enjoy this yummy and nutrient-dense cake! Nutrition facts are below:
1 square: 70 calories, 2.5 g fat, 5.5 g carbs, 5g protein, 13% daily need of Vitamin A!