Daniela DeFeo is a certified health coach, published author, lifestyle/fitness model and wellness brand ambassador. She encourages a holistic approach to wellness by advocating the importance of health, fitness, nutrition, self-care and sustainable living.
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.
