Daniela DeFeo
Daniela DeFeo
CHC
Daniela is a nationally published author, health/fitness coach and wellness influencer. Her contributions have been featured in premiere publications and she works with leading brands to create content that promotes holistic health. She is the founder of DeeVita Wellness, where she provides personalized nutrition and fitness programs.
Print
Ricotta Carrot Cake
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.
Categories: