For a few years now, we have been making carrot cake for Easter, because Easter means the Easter bunny who loves carrots. Well, Easter is around the corner and we are excited to share our version of a delicious high protein carrot cake mug cake!
This delicious low calorie cake along with our version of a delicious cream cheese frosting will elevate any festivities you have planned.
Start with an Oatmeal Cinnamon Cookie Core Cake mix and add a little cinnamon and nutmeg.
Grate some large carrots and add them to the dry ingredients. Large whole carrots are easier to grate and you want the short, super thin texture of a grated carrot for you cake. Large carrots are also a little sweeter than the smaller bite size versions.
Mix with three tablespoons of liquid. Microwave a little bit longer than directed, like ten or fifteen seconds.
For the frosting, mix greek yogurt, light cream cheese, and sugar free Jello pudding in a cheesecake flavor.
Once the cake has cooled a bit, cover it with the delicious frosting and enjoy during your beautiful spring weekend!
Protein Carrot Cake Mug Cake and Low Calorie Cream Cheese Frosting
1/8 tsp Cinnamon
1/4 tsp nutmeg
25 g shredded carrots
1 oz low fat cream cheese
1 oz greek yogurt
7 g sugar free cheese cake flavored Jello Pudding
1/2-1 tsp of water
Combine all the cake ingredients and microwave as directed. Combine frosting ingredients. Frost cake once it's mostly cooled.
Macros : C 29g - F 8g - P 22g