This healthier version of carrot cake is one of my go-to breakfasts or snacks. Low sugar, low fat with 6 grams of protein, 3 grams of fiber & 175 calories per serving. I add a dollop of my Sweet Protein Icing & it’s satisfying and delicious. Adjust the spices to your taste, but of course!

Grab a bowl & make a 12 serving batch to last you all week.

• 1 cup all-purpose or bread flour
• 1/2 cup oat bran (or oat flour)
• 4 TB ground flaxseed
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup or dark brown sugar
• 2 generous cups grated/finely chopped carrot (I chop up baby carrots in my mini food processor)
• 1/2 cup shredded coconut (optional)
• 1 cup crushed pineapple drained well
• 1/4 cup unsweetened applesauce (or 1/2 of an individual container)
• 3/4 cup plain, nonfat Greek yogurt
• 2 eggs
• 1/2 cup chopped walnuts

Mix all the wet ingredients together then add the dry ingredients. Mix well. Bake in a square pan. I wipe the pan down with some olive oil & sprinkle some coconut on the bottom of the pan. I use a 10 x 10 pan because that is what I have. An 8 x 8 or 9 x 9 will also work well. A 9 x 13 will result in thinner & drier chunks of cake. Bake at 350F for about 30-40 minutes. Ovens vary! Don’t overbake. I’d check at 30 minutes then go from there.