The best tasting carrot cake, you won’t even need the frosting- Crumbly on the outside, moist and flavourful on the inside! Made with Greek yogurt, it’s high in protein, refined sugar free and there is a vegan option too- Perfect for a snack or breakfast on the go!
Who craves frosting? I do. Well, I did.
Last week, for no reason whatsoever, I had the biggest craving for frosting. Not just any frosting- it had to be cream cheese frosting- the kind which is layered in between and top of carrot cake.
Yes. TWICE. In between. On top. (The frosting).
Maybe that’s why I’m such a fan of carrot cake- it pimps out the frosting. Anyway, last weekend I made it imperative to whip up my mum’s carrot cake, with intentions to go overboard with the frosting. I went to the grocery store, bought the walnuts, the carrots, some butter and my other groceries. I had frosting on my mind the entire time.
So much so, that I forgot to buy the cream cheese. Seriously. I’m guessing my brain made me believe that just by being besotted by it in my mind, it would automatically appear.
Fail. Bloody. Whale.
I unpacked my groceries in a bitter rage. Then I calmed down and realised, you apply the frosting the carrot cake AFTER it’s baked. Genius. I could go back to the store while the cake was cooling. I got the goods ready to make the carrot cake. With full intentions of going crazy with the frosting, I opted to lighten up the actual carrot cake itself with some protein powder because let’s be real here- I had intentions to eat this beauty for breakfast.
Once the baking part was done, I allowed the cake to cool and was about to hit the store to buy my beloved cream cheese to make a frosting when I decided to sample a slice.
I’m ashamed to admit this but it tasted so damn good, it didn’t need any frosting. I needed to make sure this wasn’t a fluke so I had another slice. Nope. Not a fluke. It was a winner without a frosting and I had my breakfast sorted for the week. Even had this carrot cake received it’s frosting treatment, it would still be considered damn healthy and ironically, an ideal breakfast choice. A pretty even balance of carbohydrates, healthy fats (thank you, walnuts!), an added protein boost from the protein powder (which is completely optional but I found it didn’t detract the taste!). Topped with some extra butter and you’d be forgiven to omit the frosting.
Do I still have a frosting craving? Yes. Will I make carrot cake to be the vehicle for said frosting? Nope.
That’s what spoons are for.
If you love carrot cake, you will LOVE this healthy cinnamon roll mug cake ready in ONE minute- Just see how easy it is to whip up below!
- ¾ cup gluten free flour
- ½ cup certified gluten free oat flour (can sub for standard gluten free flour)
- ¼ cup vanilla protein powder (optional)*
- ¼ cup granulated sweetener of choice (I used a stevia baking blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 T cinnamon
- 1 egg, lightly whisked (substitute for a flax egg for vegan)
- 1 T coconut oil, melted
- ½ cup Greek yogurt (substitute for dairy free yogurt for vegan)
- 1/4-1/2 cup+ dairy free milk of choice**
- 2 large carrots, grated
- ½- 1 cup chopped walnuts
- Preheat the oven to 180 degrees Celsius. Grease a 9 x 9 inch loaf pan (or as my mum does it, in a deep baking dish) generously with oil or butter.
- In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, combine the egg, coconut oil and Greek yogurt and mix until combined.
- Add the wet mixture to the dry mixture and mix well. Stir through the grated carrots and chopped walnuts until fully incorporated.
- Pour mixture into the greased loaf pan (or baking dish) and bake in the oven for 40- 45 minutes, or until golden brown on top. Test the cake by inserting a skewer or knife in the very centre and ensuring it comes out clean.
- Remove from the oven and allow to cool on a cooling rack before slicing
- This carrot cake can be sliced and frozen and simply thawed before consumption
- Depending on the flour you use, the mixture may be slightly too crumbly- Add in the dairy free milk if needed until a very thick batter is formed.
Are you team frosting or team cake?
What’s a craving you’ve had recently?
Should my mum disown me for bastardising her recipe?
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