Ingredients:

Carrot Cake:

• 1 cup Grated Carrots, raw (about 3 large carrots)
• 1/2c Oat Flour or Flour of Choice
• 1/4c Coconut Sugar
• 1/4c Golden Flax Meal
• 1 scoop PEScience Snickerdoodle Select Protein Powder
• 2 Eggs, Large
• 3 tbsp. Egg Whites
• 1 tsp. Vanilla Extract
• 2 tsp. Cinnamon
• 1 tsp. Baking Powder

Cream Cheese Icing:

• 4 oz Fat Free Cream Cheese
• 1 scoop PEScience Gourmet Vanilla Select Protein Powder
• 1/4c Egg Whites

Directions

1. Preheat oven to 350° F and prepare an 8x8 inch baking pan with parchment paper or non-stick spray.

1. In a large bowl, mix all dry ingredients for the carrot cake together and set aside.
2. In another bowl mix the eggs, egg whites and grated carrots together until combined.
3. Add egg/carrot mixture to the dry ingredients and mix until smooth.
4. Pour carrot cake batter into the prepare pan.
5. Add all cream cheese swirl ingredients into a blender or food processor and blend until smooth.
6. Using a cookie scoop or spoon, drop dollops of the cream cheese swirl mixture on top of the carrot cake batter then using a knife, swirl them together.
7. Bake for 25 minutes. Let cool for 10 minutes at room temperature then chill in the refrigerator for 1 hour before serving.

NUTRITION FACTS:

Calories: 160
Fat: 4g
Carbs: 14g
Protein: 16g