Fit Whip Carrot Cake
Carrot cake lovers rejoice! We have a delicious, guilt-free version for you to enjoy, just in time for Easter! This dense, flavorful cake has over 21g protein per large serving and a fraction of the carbohydrates and fat compared to a traditional carrot cake! 
Fit Whip Carrot Cake
- Prep Time = 5-10 mins
- Cook Time = 18-22 mins (depending on size of loaf pan)
- Makes 1 mini cake loaf (1 big serving!)
INGREDIENTS
Dry Ingredients:
- 2 scoops (34g) Vanilla Sugar Cookie Fit Whip
- 1 Tbsp Coconut Flour (or other flour of your choice)
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- Dash of salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 Tbsp (1 oz) Unsweetened nut milk (or milk of your choice!)
- 1 Tbsp Whipped Butter, softened to room temp
- 1/3 Cup Unsweetened Applesauce
- 1/2 tsp Vanilla Extract
- 85g freshly grated carrot, about 1 medium carrot
OPTIONAL TOPPING/FILLING
Mix together the following:- 1/3 Cup Fat Free Plain Greek Yogurt
- 1 Packet Sugar-Free Sugar substitute (such as Truvia, Stevia or Whole Earth)
- 1/4 tsp Vanilla Extract
INSTRUCTIONS
- Preheat oven to 350'F. Spray a small loaf pan (5-6 in x 3 in) with nonstick spray OR use a standard-size loaf pan (8 in x 3-4 in).
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In a medium bowl, mix dry ingredients together. If you don't have all the spices - just use what you have. The cake will still taste great!
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In a small bowl whisk together wet ingredients except for the carrots.
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Add wet ingredients into dry ingredients and with a small whisk or fork, mix until ingredients are just combined. Fold in carrots.
- Pour batter into loaf pan.
- Cook for 18-22 minutes (smaller loaf pans will take longer than larger loaf pans to cook through), or until cake rises and a toothpick comes out clean from the center of the cake.
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(Optional) When cool, top with Greek Yogurt icing, or cut the cake in half and put the icing in the middle (as pictured).
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Enjoy!
NUTRITIONAL FACTS
Cake without topping/filling:
- Calories = 262
- Fat = 9g (Saturated Fat = 4.5g)
- Carbs = 27.6g (net carbs = 16.9g)
- Fiber = 10.7g
- Protein = 21.7g
Cake with topping:
- Calories = 305
- Fat = 9g (Saturated Fat = 4.5g)
- Carbs = 31.3g (net carbs = 20.6g)
- Fiber = 10.7g
- Protein = 29g