Protein Carrot Cakesters
These are possibly my new favorite thing ever. I obsessed over them all day today until it was finally time to eat one.
This is a Jen original recipe.
Preheat oven to 350 degrees.
Mix the following together in a big bowl:
- 1 cup oat flour
- 1 and 1/2 Tablespoons cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 45 grams of chopped pecans
- 1 and 1/2 cups shredded carrot
- 8 oz carrot baby food
- 4 egg whites
- 80 grams raisins
- 1/8 cup Stevia
- 2 scoops vanilla protein powder
Add cold water or unsweetened vanilla almond milk until the batter is a thick cake batter consistency.
Spray 9 x 9 baking pan with cooking spray, or grease with coconut oil.
Spread batter evenly into it.
Bake for approximately 12 – 14 minutes.
Watch it closely! Take it out when the edges are golden brown. The center will still be slightly undone, but that is okay.
If you over bake these, they will be dry, so stay close and watch them.
Let cool.
Slice into 9 bars.
Eat.
Mmmm-mmmm!
I’d love to concoct some great frosting that is healthy, but that may take a small miracle. I’m toying with cream cheese, greek yogurt and sweetener, but no dice yet. I’ll keep you all posted if I can nail it.
Macro breakdown for one bar
- Protein: 11 grams
- Carb: 17 grams
- Fat: 4.5 grams
- Calories: 153
If you want to decrease the carbs and increase the fat, you can cut the oat flour in half, and use 1/2 cup almond flour.
Sweet Potato Rounds
I thought I’d give this recipe a whirl. I got it from Sarah Fragoso’s “Everyday Paleo” website.
Sweet potatoes are my carb of choice, and I’ve been trying to perfect sweet potato fries forever and while mine have been edible, they haven’t been great. Sarah has the secret ingredient – egg whites! Eureka!
These are delicious!
You need:
- Sweet potatoes. Hi.
- Egg whites
- Olive oil
- Seasoning. I used sea salt, pepper, garlic powder and thyme.
“Slice sweet potatoes into round discs. Separate eggs and add as much seasoning as you like. Dip each sweet potato round into the egg whites and lay flat on a parchment paper lined cookie sheet. (I didn’t use parchment paper. I just sprayed non-stick cooking spray on a cookie sheet.) Drizzle the rounds with olive oil and sprinkle on more seasoning – this is key – and then sprinkle on a little sea salt. Bake at 350 degrees. The egg whites make these a little crispy, and I actually finished them under the broiler for about a minute which made them even crispier, but still soft and yummy in the middle.”
I baked these for about 15 minutes, flipped them over and baked them for another 10 minutes. Then, put them under the broiler for one minute to crisp them up. Watch closely! I almost burned our kitchen down. Oops.
A nice change from my usual Plain Jane nuked sweet potato.
PDF 
Jen Comas is a nationally qualified figure competitor in Salt Lake City, UT and is attempting to crossover into raw powerlifting. Michael Keck is based out of Somerset, KY and is a world record holding raw powerlifter.
View Jen’s Training Log 
Frosting= 1 Scoop of Vanilla Casein Protein, 1 tbs of Cream Cheese, Splenda to sweeten. Add a little water if you need to moisten the mix.
Jen for icing try mixing vanilla protein powder with some softened cream cheese, and a splash of almond milk. Makes a pretty good vanilla icing!
Lol, sorry, didn’t see the post above mine!
Are those sweetpotatoes unpeeled? My buddy eats the peels but I find then too chewy
My “cream cheese” icing is 1 scoop vanilla protein (casein or casein blend is best) per 1 individual tub of greek yogurt
@Jen-try a little cinnamon and paprika on them. Delicious!
Those sound great. Here’s a good sweet potato fry recipe I’ve used:
Slice sweet potatoes into french fry shapes. Put in a bowl with olive oil, grated parmesean cheese, paprika and salt. Toss it around. Line a baking sheet with tin foil, place fries in single layer. Bake at 375 for about 20-25 minutes.
I’m going to have to try the egg white method.
OMG, I am going to get into so much trouble with these! Carrot cake is my fav! and thanks @Chris for the frosting idea!
Try the sweet potatoes with smoked paprika and garlic. Heaven in a box.