5 Minute Carrot Cake
A gluten free, lower calorie Carrot Cake made in the microwave. This cake uses applesauce instead of oil and oat flour instead of wheat flour. I use whipped cream cheese frosting but you can also make a lower calorie version from fat free cream cheese and Greek yogurt.
Servings: 1 cake
Calories: 242kcal
Ingredients
Dry Ingredients
- 2 tbsp oat flour
- 1 tbsp vanilla protein powder
- ¼ tsp cinnamon
- ⅛ tsp ginger
- ⅛ tsp nutmeg
- 1 tsp baking powder
- 2 tbsp egg whites
- ½ tsp vanilla
- 2 tbsp grated carrots
- 2 tbsp unsweetened applesauce
- 2 tsp brown sugar
For the Frosting
- 2 tbsp whipped Cream Cheese Frosting
Instructions
- Wash a carrot and shred or grate using a box grater or microplane.
- Squeeze the carrots with a paper towel to get some of the water out.
- In a mug, mix the applesauce, egg whites, and vanilla together. Then mix in the whey, baking powder and spices individually and stir vigorously. You want to make sure these are well dissolved.
- Mix in the flour and sugar and stir. Add in the carrots last.
- Microwave for 2-2.5 minutes and remove from mug onto a plate.
- Let it cool to room temperature before eating or frosting.
Nutrition
Calories: 242kcal | Carbohydrates: 36g | Protein: 11g | Fat: 6g