Daniela DeFeo

A delicious, high-protein carrot cake that is packed full of flavor minus the guilt! This recipe is easy to make, super moist, spiced just right and topped with a velvety frosting.   

Dry Ingredients:

• 1 scoop protein powder of choice
• 1 cup oat flour
• 1/2 tsp of cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/8 tsp ground nutmeg
• 1 cup quick oats

Wet Ingredients:

• 3 egg whites
• 1/2 cup low-fat ricotta cheese
• 1/2 cup grated carrots
• 1 cup of apple sauce

Icing:

• 1 cup ricotta
• 1 scoop protein powder
• 1 tbsp maple syrup

Directions:

• Combine all dry ingredients (except quick oats).
• In another bowl, mix wet ingredients.
• Add dry mixture to wet and mix well.
• Pour in quick oats.
• Pour into baking tray.
• Bake 25-30mins.
• In the meantime, prepare ricotta icing. Combine all icing ingredients in a bowl, set aside.
• Once cake is baked and cooled, top with icing, shredded carrots and chopped walnuts!

Note: For vegan and/or lactose intolerant friends, substitute ricotta with a non-dairy source of choice, like silken tofu.

Makes 10 Servings.

Nutritional Info (Per slice):

• Calories: 226g
• Fat 4g,
• Protein 12g
• Carbs 36g

With ricotta icing:

• Calories: 263
• Fat 5g
• Protein 17g
• Carbs 39g

For more info on Daniela Defeo, check out her website at deevitawellness.com and follow Daniela on Instagram @deevitareflections or right here at Muscle Insider at Daniela Defeo.

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