Carrot oat cake

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This Carrot oat cake is another favourite of mine like the bean cake, its super filling, low in fat and easy to make. It can be microwaved for convenience or baked in the oven like a proper cake.

The Ingredients:

- 150g Carrots or 1 large carrot

- 25g of your preferred whey protein flavour (this will be the base flavour of the cake)

- 15g Self raising flour (can be substituted for more oats, coconut flour, peanut flour, etc)

- 55g Oats

- 2 Egg whites

- 100ml Almond/coconut/soya/skimmed milk

- 1/2 TSP baking powder

- Sweetener to taste

Method:

1. Place all ingredients in blender and blend.

2. line a cake tin with grease proof paper or grease a non stick tin.

3. Preheat oven to 200 degrees Celsius or 390 Fahrenheit.

4. Pour mixture into cake tin, add berries, chocolate chips, marshmallows or any other fillers you want.

5. place in oven for 20-30 minutes, poke with a skewer, if it comes out clean its done.

6. take out of oven and leave cake to cool.

7. top the cake with your flexible treats.

Macros:

(basic recipe with plain flour)

Kcal - 478

Protein - 38g

Carbs - 64g

Fat - 8g

Fibre - 9g

Credit goes to @love_lifting on instagram for this recipe.

#proteincake #flexibledieting #highprotein #dessert #iifym #baking #protein #recipe