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Protein Carrot Cake with Frosting
Ingredients
  • subheading: Carrot Cake:
  • 2 Large Whole Eggs
  • 3 Large Egg Whites
  • ¾ Cup Milk Substitute - or Milk (6 Ounces)
  • ½ Cup Pineapple - 122g Crushed
  • 2 Cups Carrots - 256g
  • 6 Dates - 40g Whole Pitted
  • 4 Tablespoons Coconut Flour - 28g
  • 1 ½ Cups Rolled Oats - 120g
  • 3 Scoops Protein Powder - 90g Vanilla
  • ¼ Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1 Tablespoon Shredded Coconut - 5g Unsweetened
  • Walnuts - or Any Other Nut
  • subheading: Protein Frosting:
  • 5.3 Ounces Greek Yogurt - 150g Fat Free Vanilla
  • 10 Tablespoons Cream Cheese - 150g Fat Free
  • 1 Tablespoon Sweetener
  • 1 Teaspoon Vanilla Extract
  • 2 Scoops Protein Powder - 60g Vanilla
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