My mom’s birthday was this past week and she had a special request from me: bake a macro-friendly carrot cake from scratch! Yeah, I’ve been on a baking kick as of late, but I wasn’t sure how I would be able to pull off a delicious, macro-friendly cake that everyone (including my brother and his family) would enjoy. So, I went to work. First step? I had to locate FlapJacked’s Carrot Spice protein pancake & baking mix since I knew it would be PERFECT for this recipe. I was unsuccessful at finding it in stores near me, but alas, the internet is a great thing <3! Once I received my shipment, I went to work on creating the perfect recipe…on paper that is! I decided to use some of the components of many of my latest muffin recipes (since they’ve come out quite delicious) and modified the recipe from there.
Also, I did some research on what a typical carrot cake contains, and decided I wanted at least three important components to be included in this cake:
- Shredded carrots – because, well, it is a CARROT cake after all 🙂
- Raisins – just a little something extra, but quite common from what I noticed during my “research”
- Pecans – because who doesn’t love nuts, right?
Of course, what’s a cake without a delicious frosting to finish it off? Most frosting recipes that I came across contained powdered sugar, which is a fancy way of saying high carbohydrate :(. I know that greek yogurt is a great way to make frosting higher in protein and lower in carbohydrates, so I made sure to include this ingredient as well. And, what’s “cream cheese frosting” without CREAM CHEESE?! Yeah, it’s not LOL!
The verdict? She loved it!! The cake came out moist and not too sweet. The flavor combinations worked perfectly together and everyone, including my skeptical brother, enjoyed it! I really couldn’t have asked for a more perfect gift for my mom :D!
Carrot Cake w/ Cream Cheese Frosting
Yields: 12 servings
🔸318g FlapJacked Carrot Spice Protein Pancake & Baking Mix
🔸1 package (approximately 32g) sugar free instant pudding & pie filling mix in butterscotch
🔸120mL unsweetened cashew milk
🔸3 whole eggs
🔸138g liquid egg whites
🔸413g (approx 4-5 small to medium size) ripe bananas, mashed
🔸56g chopped pecans (or nuts of choice)
🔸300g plain Greek yogurt (I used 0% here)
🔸2 scoops (60g) De Novo Nutrition Max MPS whey protein in white cake
🔸liquid stevia or sucralose to taste, about 50-60 drops
🔸1 tsp baking soda
🔸1 tsp baking powder
🔸1 tsp imitation butter flavoring
🔸4 mini boxes of raisins
🔸85g shredded carrots
🔸454g plain Greek yogurt (I used 2% here)
🔸99g fat free cream cheese
🔸55g 2x protein cream cheese
🔸30mL unsweetened cashew milk
🔸16g sugar free instant pudding & pie filling in cheesecake
🔸liquid stevia or sucralose to taste, about 20-30 drops
- Preheat oven to 350F (325F if using dark/non-stick pans).
- Place bananas in a bowl and mash until relatively clump free. Add all wet ingredients and mix until smooth, then incorporate dry ingredients (except carrots, raisins, and pecans) and mix until well blended.
- Stir in remaining batter ingredients until coated in batter.
- Spray three 8-inch cake pans with non-stick cooking spray and evenly divide batter between each one.
- Bake for approximately 20-25 minutes or until toothpick comes out clean.
- Set aside and let cool completely before removing from pans and assembling.
- For frosting, mix Greek yogurt and pudding mix in a bowl, then add cream cheeses and milk, and mix vigorously until thickened up.
- To assemble, place first cake layer on a tray, spread a bit of frosting on top, add second layer, and repeat; once third layer is placed on stack, frost the entire cake until covered.
- Refrigerate until ready to serve; make sure to refrigerate any leftovers.