Of which 2.6 g sugars and 0.8 g saturated fat.
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 Complete protein (egg) · Choline (egg) · Vitamin A (carrot)
Allergens gluten (oats), egg, peanuts, milk
Protein carrot cake
Fluffy and moist, with a chocolate topping and peanuts.
Ingredients
- 2 medium carrots, grated (200 g / 7 oz)
- 1 cup egg whites (250 g / 9 oz)
- ½ cup cottage cheese (100 g / 3½ oz)
- 1 cup oat flour (125 g / 4½ oz)
- 100 g (3½ oz) protein powder (or oat flour + sugar to taste)
- cinnamon, to taste
- chopped nuts, to taste — optional
- 120 g (4 oz) low-fat Greek yogurt — topping
- 25 g (1 oz) chocolate protein powder — topping
- 20 g (¾ oz) reduced-fat cocoa powder — topping
- chopped peanuts, to taste — optional, topping
Method
- Blend the carrots, egg whites and cottage cheese until smooth.
- Transfer to a bowl and add the oat flour, protein powder and cinnamon. Stir until you have an even batter.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
More like this
Black bean brownie
Dense, moist and made entirely in the blender
Avocado cocoa mousse
Creamy and ready in ten minutes, no oven needed
Corn muffins with guava paste
The flavor of sweet Portuguese cornbread, in muffin form