This was one of those cooking experiments that turned out PERFECTLY.
Craving a satisfying cake, but just had an E meal? This will not only fill the spot, but you will want to pin this recipe to Pinterest for next time!!
This makes a 20cm round cake with 8-12 portions. It is very filling, so you don't need a large slice.
It also includes the teaspoon of fat, (that is recommended to include with your E meals to slow down the release of insulin), so you have a complete package here.
Delicious. Healthy. Simple to make.
Perfect for a morning or afternoon snack, or for those of us who need to stick a bit more closely to E meals for weight loss.
Carrot Cake (E)
- 1 cup carton egg whites (or fresh egg whites)
- 2-3 baby carrots, grated
- 185 grams of 0% Greek Yoghurt
- 1/2 cup Xylitol
- 1 tsp each of Stevia and Erythritol
- 1 1/2 cups of ground Steel Cut Oats
- 1 tsp Bicarb Soda
- Pinch of salt
- 1 tsp cinnamon
- 3 scant handfuls of walnuts (chopped)
- 1/2 cup of skim ricotta
- 1/2 cup low fat cottage cheese
- 1/2 cup unsweetened almond milk
- 1 tbsp of vanilla extract
- 1/4 cup skim ricotta
- 1/4 cup low fat cottage cheese
- 1/4 cup of extra light cream cheese
- 1 tsp orange essence
- Sweetener to taste (I used 1/4 cup Xylitol)
- Beat the Sweeteners, yoghurt, almond milk, vanilla and egg whites until combined.
- Add in the oat meal and mix well on low speed.
- Stir in the bicarbonate soda, salt, ricotta, and cinnamon until combined.
- Now add the grated carrots and chopped walnuts and stir gently into the mixture.
- Bake in the oven at 180 degrees (350 f) for 40 minutes or until a skewer comes out clean.
- To make up the icing, beat together all the icing ingredients until smooth. Wait until the cake has cooled before putting on the icing.
- Top with some remaining grated carrot or orange zest.
You can store this cake in the fridge for a few days or freeze it in portions to enjoy whenever you need a piece! :)
To keep you in weight loss mode, remember to stick to one slice at a meal!