Carrot Breakfast Protein Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 218.3
- Total Fat: 13.2 g
- Cholesterol: 61.2 mg
- Sodium: 67.8 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.7 g
- Protein: 7.5 g
View full nutritional breakdown of Carrot Breakfast Protein Cake calories by ingredient
Introduction
A delicious protein packed portable snack or breakfast, adapted from PaleOMG.com A delicious protein packed portable snack or breakfast, adapted from PaleOMG.comNumber of Servings: 8
Ingredients
-
2 large carrots, finely shredded
⅔ cup almond butter
2 eggs
3 tablespoons raw honey
35 grams (or 1 heaping scoop) Formulx Vanilla Whey Protein Powder (or 2 tablespoons coconut flour if you do not eat use protein powder)
1 tablespoon cinnamon
½ teaspoon baking powder
pinch of salt
½ cup raisins
Directions
Preheat oven to 350 degrees.
Shred carrots as thin as possible. Place in large bowl.
Add almond butter and eggs and mix well.
Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
Fold in raisins.
Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
Let cool before cutting.
Serving Size: Makes 8 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user AGIRA0298.
Shred carrots as thin as possible. Place in large bowl.
Add almond butter and eggs and mix well.
Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
Fold in raisins.
Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
Let cool before cutting.
Serving Size: Makes 8 pieces
Number of Servings: 8
Recipe submitted by SparkPeople user AGIRA0298.