As I am sure most of you know, I am a remedial teacher and counsellor. It is probably one of the most rewarding jobs out there, however, it does have it challenges.
Baking has become one of the ways that I unwind and destress after a crazy day at work. Another way I manage to get through the day with a smile on my face is by popping into the staff room at break time to have an Americano on ice (it’s my favourite, especially with our Durban summer) and have a laugh with the other teachers and coaches.
One of the sports coaches at school is Monique and I think she has the longest legs out of anyone that I know. In fact, I feel like a midget when I stand next to her. She’s a beautiful girl, both inside and out and I have learnt so much from her. We have a very similar mindset when it comes to nutrition and exercise, so when it was her birthday naturally I asked her what her favourite cake was and I found a way to pack a protein punch into it…all the while making sure that it was low in calories and macro friendly.
I think this is the cake that I am going to be making myself on my next birthday…where I’m turning…gosh I actually cant believe I’m even typing this…THIRTY!!!
I hope you enjoy this one xxx
Protein carrot cake (macro friendly)
- 1 large carrot, grated
- 1/4 cup pumpkin puree
- 2 egg whites
- 2 whole eggs
- 1 tsp vanilla essence
- 1 tsp liquid sweetener/3 TBS honey
- 1/4 cup coconut flour
- 2 scoops vanilla protein powder
- 1 tsp baking powder
- 1/4 tsp bicarb
- 1/2 tsp stevia/ 1/4 cup xylitol
- 3/4 tsp cinnamon
- 1/4 tsp mixed spice
- For the glaze- 1/2 cup plain fat free yoghurt
- 1 scoop vanilla protein powder
- 1 tsp vanilla essence
- optional toppings: Sugarfree chocolate, roasted walnuts, toasted coconut
Preheat oven to 180' and spray a silicone cake mould with some cooking spray. You can use a normal cake tin as well.
Add the coconut flour, protein powder, baking powder, bicarb, stevia and spices to a mixing bowl, Mix and then set aside.
To a food processor or blender, add the pumpkin puree, eggs, egg whites, vanilla essence and liquid sweetener. Blend for at least a minute.
Make a hollow in the dry ingredients and pour the pumpkin mixture into it. Gently fold the dry ingredients into the wet ingredients until just mixed.
Lastly, add the carrot to the cake mixture and stir until just combined. You want to be careful not to overmix.
Pour into the prepared cake mould or tin and bake for 20 to 25 minutes.
While the cake is cooking, make the glaze. You can do this by mixing the yogurt, protein powder and vanilla essence together. Once the cake has cooled, top with the glaze and decorate with the optional toppings.
Baking hack: If you are wanting to impress people, regardless of what you are baking, invest in a few silicone cake moulds. They make very impressive cakes, with minimal effort 😉