Biscoff Carrot Cake - High Protein, Sugar Free
Serves 1210 mins prep30 mins cook
A beautiful Biscoff Carrot Cake recipe - a protein carrot cake, protein cookie butter frosting, and crushed Biscoff cookies too. A healthy and high protein cookie butter carrot cake that’s low fat and sugar free too!
0 servings
What you need
tsp cinnamon
tsp ginger powder
tsp nutmeg
tsp baking soda
tbsp maple syrup
tbsp coconut oil
cup carrot
tbsp cookie butter
tbsp almond milk
Instructions
0 Preheat oven to 350°F, grease an 8x8” baking ban. 1 In medium bowl combine whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg and baking soda. 2 In a large bowl, whisk together applesauce, almond milk, Greek yogurt, maple syrup, coconut oil and egg. 3 Add dry mix to wet, and gently fold until just combined. 4 Add grated carrots (and any mix-ins) and fold to combine. 5 DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the cake dense. 6 Pour ⅔ batter into pan, place biscoff cookies on, pour remaining batter. 7 Smoothen top with back of spoon or small spatula. 8 Bake for about 30 minutes. A toothpick inserted into center comes out dry. 9 Transfer to a wire rack to cool completely, about 15 minutes. Protein Biscoff Frosting: 11 Let cake cool completely before frosting. 12 In a bowl whisk together Greek yogurt, protein powder, cookie butter and almond milk (add little at a time) until smooth. 13 Spread frosting on top of cake, and top with crushed biscoff cookie.View original recipe