One thing that I’m learning is that some recipes work really, really well & others have honestly made me question if the original recipe maker actually has taste buds. This week I’ve thrown away things that flopped, badly. One or two were because the protein shake mix I had, I cannot really abide the taste in some things but it’s worked in other things; hence the reason I’ve not thrown it out.
Also, the mix being so different to normal cake mixes and things they can be incredibly drying, perhaps next time I need to adjust my timings. I have a fan oven, so maybe I need to take that in to consideration.
I was gonna share everything I’ve made, however I’ve since changed my mind and am going to share with you what is, so far my favourite bake…..CARROT CAKE! I wanna say who doesn’t like carrot cake?! However I know people that don’t, so I won’t 😛
I mean, look at that?! Doesn’t it look incredible?
I’ve been searching for a few weeks now for a carrot cake recipe that genuinely excited me to try & I found one on TrainEatGain, this is what the recipe looks like:
- 1 cup Oat Flour (I just grind regular oats in the food processor)
- 2 scoops vanilla flavoured Whey Protein
- 1/4 cup Egg Whites (approx. 3 large egg whites)
- 120g greek yoghurt
- 1/4 cup Almond Milk
- 1 Tbsp Coconut Flour
- 2-3 Carrots
- 2-3 Tbsp Agave Nectar
(adjust this to your own sweet tooth)
- 2 tsp Cinnamon
- 1 tsp Baking Powder
- Walnuts (optional)
I used chopped up pecans instead of walnuts, and the carrots I had were huge so I only used one & my frosting was cream cheese, cinnamon & some vanilla extract.
Macros for each cupcake is 221 calories, 15g protein, 19g carb & 9g fat.
I threw everything into a bowl, grated my carrot & chucked that in too, then spooned the mix in to silicone cupcake cases & baked for about 25 minutes at 180 degrees (350F I think that is)
I kept the frosting in a tub in the fridge & only added it to the cupcake when they were ready to be eaten. One of the PT’s at the gym got 4 of them, they’re quite hard to share though!