FNC Carrot Cake

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Carrot cake is delicious and yes, the recipe includes carrots!

You can have cake and eat veggies too!

There is a real spectrum with carrot cake recipes, from one end with our lower Calorie, high protein FNC Carrot Cake right through to the indulgent option available from cafes.

Check out this comparison:

You can check out the Muffin Break nutrition information yourself here.

The FNC Carrot Cake can be eaten anytime, it could be a snack or a dessert after any meal that is a bit lower protein.

Is it a diet dessert and are diet desserts good?

We say they are neither good or bad, they can be something you enjoy or something you don’t. 

Nutrition is individual, it’s up to you, your tastes and purpose. 

If you want to make a homemade carrot cake which can add significantly to your daily protein, this could fit your purpose.

If you want something sweeter and more indulgent from time to time when you really feel like your favourite carrot cake, then another recipe with more sugar might fit that purpose on that day.

Neither is better or worse - choose what you will enjoy and what will satisfy you.

FNC Carrot Cake Recipe

It can be made into mini loaves, baked into a cake of any shape, into muffins or whatever you like. We’ve given the nutrition information per mini loaf and per muffin.

Recipe created by @bearly.any.calories

Macro Breakdown - Loaf:

Makes 8 mini loaves

Per slice:

• 170 Calories

• Protein - 23 grams

• Carbs - 13 grams

• Fats - 3 grams

• Fibre - 1 grams

Macro Breakdown - Muffin:

Makes 12 muffins

Per muffin:

• 113 Calories

• Protein - 15 grams

• Carbs - 9 grams

• Fats - 2 grams

• Fibre - 1 grams

Ingredients for FNC Carrot Cake:

• 150g whey protein powder

• 70g self raising flour

• 150g grated carrot

• 160g egg whites

• 100g apple sauce

• 80g low fat, high protein yoghurt (Eg Chobani/YoPro)

• 50ml skim milk

• 50ml water

• 10g butter (melted)

• 15g baking powder

• 5g baking soda

Ingredients for icing:

• 30g whey protein powder

• 25g light cream cheese

• 100g low fat, high protein yoghurt (Eg Chobani/YoPro)

Method:

1. Mix flour (sifted), protein powder, baking powder and baking soda in a bowl.

2. In a separate bowl, whisk egg whites, yoghurt, milk, water and melted butter together.

3. Combine both dry and wet ingredients together and stir through carrot and apple sauce.

4. Add extra water if needed. If the mixture is not combining properly, a little bit of water can help.

5. Place the mixture into a cake tin, mini loaf trays or muffins tins and bake at 180 degrees celsius for:

   • 20 - 25 minutes - muffins

   • 30 - 35 minutes - mini loaf

   • 40 - 50 minutes - cake tin

6. Test the middle of the cake with a metal cake tester or knife, if you insert the knife and pull it out clean, the cake is done.

7. Mix icing ingredients and layer onto mini loaf tins or muffins once cooled.

Notes:

In the recipe it says whey protein powder and it does work, but it can be quite dry, so start with less cooking time and test.

A mix of whey and collagen protein powders seems to bake well or plant based protein, such as Earth Protein (mix of rice and pea), has a bit of a different taste but it bakes really well.

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