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    Gluten Free Carrot Cake (89kcals) with a Cream Cheese Frosting

    June 29, 2019

    • Macros per Carrot Cake: 9p 10c 1f (89kcals)
    • Macros for the icing: 3p 2c 4f (64kcal)

    This is a quick and easy carrot cake that I like to make as a preworkout snack, or to add into my breakfast! The cake only requires 4 ingredients and the icing is just 2 ingredients.


    Recipe makes 4 cakes

    Directions :

    1. preheat oven to 350,
    2. mix together the following:
      • 2 egg whites (66grams-ish),
      • 28grams (4tbsp) @anthonysgoodsCoconut flour,
      • 38 grams @pamcakespancakes gluten free carrot cake protein pancake mix (code UPLIFT saves you 10%),
      • 1 container (150g) of vanilla or toasted marshmallow @lightandfit Greek 0% yogurt or a plain greek yogurt
    3. once mixed, add batter to 4 brownie or cake slots – I used this pan
    4. bake for about 30 minutes until done

    Substitution: if you don’t have a protein pancake mix, you can use 37g of Quest or PES protein powder + 1tsp baking powder & it will work (macros will be different)


    1. Mix together the following:
      • 3oz (84grams) fat free cream cheese (I microwaved this for 20sec to soften it a little more)
      • 15grams (3TBSP) of @pamcakespancakes carrot cake frosting mix (comes with the pancake mix!)
      • 2-3tbsp of water (or more if you’d like)
      • stevia is optional if you’d like it to be a little sweeter

    Once the cakes are done, divide the icing up into 4 parts (about 1.5tbsp per serving) and top carrot cakes

    It also tastes really good with cinnamon toffee crunch peanut butter from all american! I added it to my breakfast here:


    Tag us if you try!  @upliftfitnutrition #upliftyourlife  @rebekahclementson  @pamcakespancakes 


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