Carrot Cake makes 6

Calories 423/Protein 23g/Carbs 53g/Fat 14g (per serving)

This recipe is inspired from Josh Cortis’s Snack City. I tried it and then made a few modifications. But you want original recipe.

Ingredient List

1. 3 cups of Carrot cake oatmeal

   1. In a small slow cooker or in a pot on the stove

      • 240g 3c of steel cut oats

      • 60g/2 scoops Vanilla Casein Protein (NOT WHEY but can be blended protein)

      • 150g of shredded carrots

      • water to cover may need to add more. The final product should be thick but not super creamy

      • 2g cinnamon

      • 1g nutmeg

      • 4g ground ginger/grated fresh if you fancy

      • 1oz fat free cream cheese

      • 3g of sweetener (can be real sugar too) or maple syrup

   2. In a mixing bowl

      • Finished Oatmeal

      • 200g shredded carrots

      • 50g syrup

      • 14g of light butter

      • 150g of egg white/1egg & remainder egg whites

      • 3g cinnamon

      • 50g of sweetener

      • 600g almond milk

      • a little extra shredded carrot for garish

   3. Cream cheese topping

      • 4oz fat free cream cheese

      • 100g Greek yogurt

      • 5g Vanilla extract

      • 5g Sugar free Jell-O Pudding

      • 30g/.5 scoop Vanilla protein

Instructions

1. Preheat oven to 350F

2. Make Oatmeal

3. Mix the ingredients minus the section for cream cheese topping

4. Mix cream cheese topping separate

5. Spray or grease a 13x9 baking tray (or whatever fits. if it’s a thinner product it will cook faster)

6. Pour the mix in the tray and put the cream cheese mix in the fridge

7. Bake the filled tray for 30-35 mins (depends on size of tray)

8. Cool completely and top with cream cheese mix

9. Sprinkle extra carrot over the top

10. Slice and enjoy!