Of which 2.6 g sugars and 1.6 g saturated fat.
No-added-sugar version: 100 kcal and 1.7 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (carrot) · Complete protein (egg) · Choline (egg)
Allergens gluten (oats), egg, milk
Chocolate carrot cake
Moist and made in the blender, with a chocolate protein topping.
Ingredients
- 2 carrots (160 g / 5½ oz)
- 3 eggs (150 g / 5½ oz)
- 100 g (3½ oz) low-fat Greek yogurt
- 60 g (2 oz) oat flour — or Maria cookie–flavored oat flour
- 20 g (¾ oz) dark chocolate, in pieces — no added sugar: sugar-free dark chocolate, in pieces
- 1 tsp baking powder (4 g)
- 20 g (¾ oz) reduced-fat cocoa powder — for the sauce
- 30 g (1 oz) low-fat Greek yogurt — for the sauce
- 25 g (1 oz) chocolate protein powder — for the topping, or nonfat milk powder
Method
- Blend the carrots with the eggs and yogurt until smooth.
- Add the oat flour, the baking powder and the dark chocolate broken into pieces, and fold in well.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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