Ingredients
- Spiced Carrot Cake: [low fat, high protein]
(makes one, two-layer cake)
Dry:
240g (2 cups) Whole Wheat Pastry Flour
30g (1 scoop) Unflavored Whey Protein Isolate
48g (1/4 cup) sugar substitute
32g (1/4 cup) Arrowroot Starch
2 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Cloves
1+1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
Wet:
4oz (1/2 cup) Plain, Nonfat Greek Yogurt
170g (2/5 package) Extra Firm Tofu, drained and pressed
1/2 cup water
(1/2 cup) Applesauce (unsweetened) or carrot puree
2 tsp Stevia Extract
2 tsp Vanilla Extract
1+1/4 tsp Butter Extract
1/2 tsp Lemon Extract
1 tsp Apple Cider Vinegar
Add-Ins:
1+1/2 cups Shredded Carrots (not packed; about 3 large carrots)
Maple-Cinnamon Frosting: [high protein]
170g (2/5 package) Extra Firm Tofu, drained and pressed
14g (1 tbs) Coconut Oil
50 drops Stevia Extract
1 tsp Maple Extract
1 packet Vanilla Protein Powder*
12g (1 tbs) sugar sub
1/2 tsp Cinnamon
Description
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