Posted on Apr 8, 2014 in All Recipe Posts, Protein, Protein Cakes, Protein Miscellaneous, Special Diet | 3 comments

Carrot Protein Cake_6736_wm_5x7 Carrot Protein Cake_6737_wm_5x7

The weather has started to turn lately and it is now very obviously Autumn here.  We have even reverted back to non-daylight-savings time.  It gets darker earlier and the nights are cooler (mostly).  Today it started to rain.  A grey, dismal afternoon, with the promise of a week of more rain to come.

Good weather for baking, my mother used to say.  Well, she used to say it was good weather for making crostoli, but the sentiment is the same :)

I never look forward to the prospect of the cooler months but this year I find myself not minding it at all.  Perfect weather for making chocolates and protein bars.  Those of you who follow CCM on Facebook, Twitter or Instagram will know by now that I have started producing a small range of protein bars (for sale in Australia only) called Proton Bars.

fbbannerchoc

If you are in Australia and you would like to try them, head over to FB and check out the range.  All the information about ingredients, flavours, macros, pricing, and shipping is on the page.  I am currently working on new flavours and hope to release some new ones soon.

Getting that little venture going, along with making chocolates, has been keeping me fairly busy of late.  Too busy to bake or make any of my usual protein treats for myself.   So it feels fantastic to be baking again!   I so desperately wanted cake.

Carrot cake is perfect to adapt to a protein cake recipe.  Again, I find myself torn between a desire to fit a particular macro profile and keeping to my principles of retaining the integrity of the original in adapting the concept to something that might more easily fit into a healthy diet.   Integrity has a lot going for it ;)

What is carrot cake without some yummy fats?  Well, it wouldn’t be carrot cake.

So I have taken a different route.  I’ve boosted the protein (yay!) and I am giving you two options, both of which are low FODMAP (and therefore also gluten-free).

Version 1 is moist, and sweetened with coconut sugar to give that lovely caramelised flavour that pairs so well with carrot cake and spices.  You can always substitute your favourite granulated sweetener for the coconut sugar, if you prefer a lower carb option.

Version 2 is also moist, but with a slightly more tender crumb, and much lower in carbs as it is sweetened with Norbu (a granulated sweetener).  It lacks the caramel flavour of Version 1 but you can always substitute coconut or brown sugar for the sweetener in the recipe.

Both recipes are low FODMAP.  I have used 100% whey protein isolate for two reasons.  Many people only ever buy whey so it’s about time I baked a cake with it and carrot cake is perfect as the carrot provides the extra moisture in the batter to counteract the usual drying effects of the whey.  It is also over 99% lactose free and is therefore suitable for most people with a lactose intolerance.

For both versions, there are optional extras that are obviously fantastic for carrot cake – walnuts and sultanas (or raisins).  I added some walnuts to my rendition of Version 1.  I did not add any dried fruits to either as I cannot eat dried fruits, nor do I crave them.  But if you love them and they fit your macros, go for it.

There is also a recipe for a lighter cheese frosting with maple syrup.  The cakes are lovely on their own, or served with your favourite Greek yoghurt, ice cream (non-dairy if you are lactose intolerant) or other favourite topping.  If you love coconut with carrot cake, you could whip some coconut cream in place of the quark in the recipe below for a dairy free alternative.

I have provided macros for both cakes and the frosting, separately.  I have not included macros for optional walnuts or sultanas.  If you choose to add them, simply add the macros to the recipe total.

The photos are a little flat as it was quite grey and gloomy today but hey, you can still see the yumminess, yes?

Enjoy!

Carrot Protein Cake Version 1

PT15 M

PT30-35 M

Makes: 1 x 20cm round cake, serves 8

Serving Size: 1/8 cake

Ingredients

  • 104 grams whole egg (2 large)
  • 50 grams egg white
  • 125 grams coconut sugar (or brown sugar)
  • 30 grams macadamia nut oil
  • 60 grams unflavoured whey protein isolate (or use vanilla flavoured WPI)
  • 30 grams coconut flour
  • 65 grams almond flour
  • 10 grams (2 metric teaspoons) gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 220 grams carrot, finely grated
  • Optional Extras
  • chopped walnuts
  • sultanas

Directions

Preheat the oven to 180C (350F). Line a 20cm cake tin with silicone baking paper and set aside.

Place the whole eggs, egg whites, coconut sugar, and macadamia nut oil in the bowl of a mixer. Mix or whisk together until the sugar dissolves. If using a stand mixer, the paddle attachment is fine.

Sift together the whey protein isolate, coconut and almond flours, baking powder, and spices.

Add to the egg mixture and mix until the batter is smooth.

Add the grated carrot and mix until incorporated.

If you like, at this point you can fold through some chopped raw walnuts or sultanas, as desired.

Transfer the batter to the prepared cake tin and bake at 180C (350F) for about 30 to 35 minutes. It is cooked when a skewer, inserted into the centre of the cake, comes out clean.

Leave to cool completely in the tin before turning out.

Serve plain, with a dollop of thick Greek yoghurt, or frost as desired!

This cake keeps for several days if stored in an airtight container, in a cool, dry spot.

http://chocolatechillimango.com/2014/04/08/the-pros-of-carrot-cake/

Carrot Protein Cake_6739_wm_1x1

Carrot Cake Version 1 with coconut sugar and added walnuts

 

Carrot Protein Cake Version 2 (Sugar Free)

15 minutes

PT30-35M

Makes: 1 x 20cm round cake, serves 8

Serving Size: 1/8 cake

Ingredients

  • 104 grams whole egg (2 large)
  • 50 grams egg white
  • 115 grams Norbu (or preferred granulated sweetener)
  • 40 grams macadamia nut oil
  • 60 grams unflavoured whey protein isolate (or use vanilla flavoured WPI)
  • 75 grams almond flour
  • 10 grams (2 metric teaspoons) gluten-free baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 220 grams carrot, finely grated
  • Optional Extras
  • chopped walnuts
  • sultanas

Directions

Preheat the oven to 180C (350F). Line a 20cm cake tin with silicone baking paper and set aside.

Place the whole eggs, egg whites, Norbu (or other sweetener), and macadamia nut oil in the bowl of a mixer. Mix or whisk together until the sweetener dissolves. If using a stand mixer, the paddle attachment is fine.

Sift together the whey protein isolate, almond flour, baking powder, and spices.

Add to the egg mixture and mix until the batter is smooth.

Add the grated carrot and mix until incorporated.

If you like, at this point you can fold through some chopped raw walnuts or sultanas, as desired.

Transfer the batter to the prepared cake tin and bake at 180C (350F) for about 30 to 35 minutes. It is cooked when a skewer, inserted into the centre of the cake, comes out clean.

Leave to cool completely in the tin before turning out.

Serve plain, with a dollop of thick Greek yoghurt, or frost as desired!

This cake keeps for several days if stored in an airtight container, in a cool, dry spot.

http://chocolatechillimango.com/2014/04/08/the-pros-of-carrot-cake/

Carrot Protein Cake_6731_wm_5x7

This sugar free version (Version 2) is a much lighter cake. This is mostly due to the fact that there is no caramelisation of the sugar, as in Version 1.
The texture is also a little more sponge-like and soft.

Carrot Protein Cake_6734_wm_1x1

Carrot Cake Version 2 with Norbu sweetener

 

Maple Cheese Frosting

Makes: 400g

Serving Size: 50g (1/8 of recipe)

This frosting is quite versatile and can be used on muffins, cakes, and even with fruit. It is a lighter version of a cream cheese frosting and can be used in exactly the same way. I added a little 100% pure maple syrup to the frosting as I really like the maple flavour with carrot cake. It matches the carrot and spices really nicely. If you prefer, add a little grated lemon or orange zest and a teaspoon of juice instead. They are also really good with the frosting and cake.

Ingredients

  • 300 grams non-fat quark (or smooth cottage cheese)*
  • 25 grams pure maple syrup (or use sugar free, if preferred)
  • 75 grams Natvia Icing Mix (or preferred sweetener or icing sugar)

Directions

Whisk together all ingredients in a bowl.

Use to frost cakes, cupcakes, or serve with your favourite dessert.

Notes

*If you don't like quark, you can use low fat cottage cheese, ricotta, cream cheese or even mascarpone for this frosting. Whatever fits your macros and your preferences!

http://chocolatechillimango.com/2014/04/08/the-pros-of-carrot-cake/

 Macronutrient Profile

The following provide the macronutrient profiles for both cakes (without optional ingredients) using either coconut sugar or Norbu granulated sweetener.

I have also included the macro breakdown for the Quark Maple Frosting.

If you change the ingredients, I urge you to work out the macros as they may change significantly.

Carrot Protein Cake V1_cocosugar_macros

Carrot Cake Version 1 with coconut sugar

Carrot Protein Cake V1_norbu_macros.jpg

Carrot Cake Version 1 with Norbu sweetener

Carrot Protein Cake V2_norbu_macros

Carrot Cake Version 2 with Norbu sweetener

Carrot Protein Cake V2_cocosugar_macros

Carrot Cake Version 2 with coconut sugar

Quark Maple Frosting_macros

Quark Maple Frosting