Biscoff Carrot Cake - High Protein, Sugar Free
Serves 12
10 mins prep
30 mins cook
40 mins total
A beautiful Biscoff Carrot Cake recipe - a protein carrot cake, protein cookie butter frosting, and crushed Biscoff cookies too. A healthy and high protein cookie butter carrot cake that’s low fat and sugar free too!
2 servings
Biscoff Frosting:
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Preheat oven to 350°F, grease an 8x8” baking ban.
In medium bowl combine whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg and baking soda.
In a large bowl, whisk together applesauce, almond milk, Greek yogurt, maple syrup, coconut oil and egg.
Add dry mix to wet, and gently fold until just combined.
Add grated carrots (and any mix-ins) and fold to combine.
DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the cake dense.
Pour ⅔ batter into pan, place biscoff cookies on, pour remaining batter.
Smoothen top with back of spoon or small spatula.
Bake for about 30 minutes. A toothpick inserted into center comes out dry.
Transfer to a wire rack to cool completely, about 15 minutes.
Protein Biscoff Frosting:
Let cake cool completely before frosting.
In a bowl whisk together Greek yogurt, protein powder, cookie butter and almond milk (add little at a time) until smooth.
Spread frosting on top of cake, and top with crushed biscoff cookie.
