Low-fat and high-protein double-stacked carrot cake – packed with the perfect blend of spices and frosted with whipped cream cheese frosting. Nope, you are not dreaming here!
I am beyond impressed with how this cake turned out on just the first try! I knew for sure I was going to have to experiment a number of times to find the perfect balance of carrots with the wet and dry ingredients, but I just went along with it and pure magic happened!
These are similar in flavor to my Carrot Cake Oat Bars, but more cakey of course. Still very moist and still with that delicious sweet spice. 🙂
The cream cheese frosting is the real star of the show though – I mean it’s frosting right! The secret to getting the cream cheese as smooth as it can be is letting the cream cheese block sit out at room temperature for a bit. This will make blending it and removing any clumps a breeze. 30 minutes or so will do.
For the protein powder, I used Pescience Snickerdoodle. Now I can’t 100% vouch for other brands or flavors, but MAN did that snickerdoodle flavor bring the most perfect sweet *with a hint of spice* flavor to this cake!! There are still other spices included in this recipe, so if you don’t have snickerdoodle, don’t worry – I’m sure vanilla would be just as wonderful as well!
For all Pescience products, you can use my code “LaurenFitFoodie” to save 10%.
As always, if you make, tag me on Instagram (@LaurenFitFoodie) because I would love to see your yummy recreations!