Carrot Cake with Lemon Curd
december 19, 2015
The Carrot Cake:
- 1 cup oat flour
- 2 scoops vanilla whey protein
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 4 egg whites
- 3/4 cup Splenda, Truvia, or Ideal
- 8 oz. baby food carrots
- 4 oz. water
Directions
- Preheat oven to 350 degrees.
- Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
- Mix egg whites, Splenda, baby food carrots and water (optional) in a bowl.
- Add wet ingredients to dry ingredients and mix together.
- Spray glass pyrex dish with non-stick butter spray.
- Pour ingredients into dish.
- Bake 20-30 minutes.
Let it cool.
INGREDIENTS LEMON CURD
- 2 lemons – zest and juice
- 2 tbsp quark or philadelphia
- 3 Tbsp coconut oil (or you can just use butter)
- 2 eggs
- 15g (half scoop) lemon cheesecake whey protein powder
INSTRUCTIONS
- Peel the zest off you lemons, and use a citrus juicer to extract the juice (you should get around ¼ cup).
- Throw everything except the oil into a magic bullet or blender until smooth. You may want to strain it after to make sure there’s no chunks of zest.
- Mix in the oil (you may need to melt it a bit in the microwave first).
- Pour everything into a pot and heat on low, whisking constantly, until it thickens – about 10 minutes.
- Let it sit out until it’s room temperature, and then cover and refrigerate. It will thicken a bit more as it cools.
- And spread it on the carrotcake! Enjoy!
