When you need cake, like stat: Protein Carrot Mug Cake Recipe

Sometimes you just want cake.

Preferably one without a bajillion weird ingredients you have to buy from the store that you only use once and takes all day to make.

With Easter coming up and Springtime in general, carrot cake is just so drool worthy am I right?

Here’s a quick and easy mug cake recipe that packs some protein and saves you some serious calories for those chocolate bunnies, cream eggs, or *insert your favorite Easter candy here* #becausebalance and

having a healthy relationship with food CAN include those occasional oh so fun and delicious indulgences.

This recipe is super easy (literally a piece of cake) with pretty minimal ingredients, so you can get you can shake and bake and satisfy that sweet tooth!

Protein Carrot Mug Cake (makes 1 serving)

(Recipe adapted from peanutbutterandfitness)

MACROS for 1 serving: (spoiler: the WHOLE cake!)

Cake only: 203 calories- 12.5g protein/ 1.9g fat / 19.9g carbs

Icing: 17 calories- 3.2g protein/ 0.1gf / 1.1g carbs

Ingredients:

• 2 egg whites

• 1/4 cup quick oats (20g)

• 1/4 heaping cup grated carrot (I used 1 medium carrot)

• 1/2 Tbsp vanilla protein powder (4g) (I used a pea/rice protein blend... you can also use whey)

• 1/4 tsp cinnamon

• 1/8 tsp nutmeg

• 1/4 tsp vanilla extract

• 1/4 tsp baking powder

• 1 Tbsp unsweetened vanilla almond milk (or regular, I like the taste of the unsweetened vanilla almond milk though)

• 1 packet stevia (I used Sweetleaf Stevia)

Frosting Ingredients:

• 2 Tbsp plain non-fat Greek yogurt (26g)

• 1 tsp vanilla protein powder

• 1 tsp unsweetened vanilla almond milk (2g)

• 1 packet stevia

Directions:

1. Mix all dry cake ingredients in a small bowl.

2. Add wet ingredients (grated carrot, egg whites, milk and vanilla extract). Mix well.

3. Spray your favorite microwave safe mug with non-stick cooking spray. (you could also use coconut oil).

4. Pour the batter into your mug, filling until half full (this allows space for the cake to rise).

5. Microwave for about 2 minutes. You may have to check on it 1 minute through to let it breathe for a second, then put it back in to finish cooking. (I had to stop/start mine a couple of times)

6. BEST PART: Combine frosting ingredients and top the cake with frosting. You can eat it right out of the mug or place the cake on a plate (optional: top with chopped nuts, a sprinkling of cinnamon & shredded carrot)

7. Face plant & enjoy!

NOTES:

- You can use 2 ramekins instead of a mug if you like your cake more round vs. cylindrical mug shape :)

- Add some extra walnuts to your cake batter for extra delicious points (this will change your macros/calories though, so just be aware)

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