A flourless carrot cake built on blended oats, shredded carrot and protein, with a cream-cheese-and-yogurt frosting. Six slices at about 145 calories each.

One honesty note: the book lists 24.5g carbs a slice, but the actual ingredients (a cup of oats, two cups of carrot) work out closer to 16g — so that’s the number here.

Ingredients

  • For the carrot cake
  • Oats — 1 cup (rolled or quick) [P 12 C 54 F 6]
  • Protein powder — 1 scoop, ~30 g (vanilla) [P 24 C 3 F 1]
  • Shredded carrots — 2 cups [P 2 C 20 F 0]
  • Whole egg — 1 [P 6 C 0 F 5]
  • Milk — ½ cup (1% skim) [P 4 C 6 F 0]
  • Sugar-free maple syrup — 4 tbsp
  • Cinnamon — 1 tsp
  • Ginger powder — ½ tsp
  • Vanilla extract — ½ tsp
  • Baking powder — ½ tsp
  • Baking soda — ¼ tsp
  • For the frosting
  • Fat-free cream cheese — ¼ cup [P 6 C 3 F 0]
  • Fat-free plain Greek yogurt — ¼ cup [P 6 C 2 F 0]
  • Sugar-free maple syrup — 2 tbsp

Method

  1. Heat the oven to 350°F / 175°C.
  2. Blend. Blitz all the cake ingredients (fold the carrot in after blending if you want longer strands).
  3. Bake. Transfer to a baking dish and bake 22–25 minutes.
  4. Frost. Mix the cream cheese, yogurt and maple; spread on the cooled cake.

What to eat it with

  • The cream-cheese frosting — built in.
  • Raisins folded in (adds calories).
  • Chopped pecans or coconut on top.

Variations

  • Sweeter: use a powdered sweetener (stevia) rather than more syrup, to keep the batter consistency.
  • Longer carrot strands: add them after blending.
  • Dairy-free: plant cream cheese, plant yogurt and plant protein.

Honest notes

  • Carb correction: the book lists 24.5g a slice; the honest total from a cup of oats and two cups of carrot is ~16g, dropping calories to ~145. Protein and fat were about right.
  • Fibre: about 3g a slice, from the oats and carrot.
  • Protein depends on your powder: the ~11g a slice assumes a ~30g vanilla scoop.