Carrot Cake Protein Loaf

³ Description

Filling cake loaded with protein! Top with some protein frosting for an extra bang for your buck :)

² Ingredients

•  1/4 cup Raisins
•  1 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1/4 tsp Nutmeg (Ground)
•  1 tsp Baking Soda
•  1 serving (serving = 1 tsp) Kroger Baking Powder
•  3 serving (serving = 1/2 cup) Publix Unsweetened Applesauce
•  1/4 serving (serving = 1 tsp) Diamond Crystal Iodized Salt
•  1 serving (serving = 1 cup) Dole Shredded Carrots
•  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  4 serving (serving = 1 tbsp) Yerba Prima Psyllium Whole Husks
•  1 serving (serving = 1 tsp) McCormick Ground Cinnamon
•  1 serving (serving = 1/4 cup) Gold Medal Whole Wheat Flour
•  3 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
•  1/4 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
•  3 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites

q Directions

In a VitaMix grind 1/2C oats into a flour. Add 3 scoops Cor-fetti Whey, 1/4C whole wheat flour, 1t baking powder, 1t baking soda, 1/4C phyllium husks, 1/4t nutmet, 1t cinnamon and pulse to mix. Transfer to a large bowl. In a VitaMix, blend apples into 1 1/2C applesauce. Add 1/2C liquid egg whites, 1/4C plain Greek yogurt, 1t vanilla extract and blend until combined. Stir into dry ingredients with 1/4C raisins and 1/2C shredded carrots. Spray a loaf pan with coconut oil and bake at 350 for 50-55 minutes.

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