Description
Mist single serve protein carrot cake layered and topped with a healthy cream cheese frosting. The perfect alternative to a normally unhealthy carrot cake.
Scale
Ingredients
Carrot Cake
- 1/4 cup (31g) whole wheat flour
- 1 scoop (34g) Musclepharm cinnamon bun combat protein powder
- 1 tbsp. granulated stevia or erythritol
- 1/4 tsp. ground cinnamon* (optional)
- 1/2 tsp. baking powder
- 1/4 cup unsweetened almond milk
- 1 large whole egg
- 1/4 cup (62g) canned pumpkin, NOT pie filling
- 1/4 cup grated carrot (about 2 baby carrots grated)
Cream Cheese Frosting
- 1/4 cup (56g) plain nonfat Greek yogurt
- 1 tbsp. (14g) reduced fat cream cheese, room temperature
- 1 tbsp. granulated stevia or erythritol
- 1/4 tsp. vanilla extract
Instructions
- In a medium bowl, mix together flour, protein powder, stevia, cinnamon, and baking powder. Add egg, almond milk, pumpkin, and vanilla extract. Mix well until wet and dry ingredients are combined, but be careful not to over mix. Add grated carrot and gently fold into batter.
- Spray a large mug with cooking spray. Pour batter into mug. Microwave for 1:00. Check and microwave for another 1:00. Microwave again for another 30-60 seconds or until a knife comes out clean. My total cooking time was 2:45.
- Mix cream cheese and Greek yogurt in a small bowl. Add stevia and vanilla extract. Mix again until smooth.Slice mug cake in half and let cool so that it does not melt the frosting when you put it on. I put mine in the freezer for 5-10 minutes.
- Once cooled, layer half of the cream cheese frosting mixture o top one of the halves. Stack them together and then add the reaming frosting to the top of the cake. Top with more shredded carrot (optional).
Notes
* I did not use cinnamon because I used the cinnamon bun protein powder. If you use vanilla protein powder, then I suggest adding the cinnamon.
Nutrition
- Serving Size: whole cake w/ frosting
- Calories: 400
- Sugar: 8
- Fat: 11
- Carbohydrates: 34
- Fiber: 7
- Protein: 43