Sunday, January 18, 2015

Carrot Walnut Bundt Cake

     I can barely type because I'm too busy patting myself on the back ...  :0  Anyhoo, this recipe is a real dandy, I just love Carrot Cake and can't believe how moist and dense it turned out.  Hope you will put this Carrot Walnut Bundt Cake on your "to do" list ... next on your list will be "patting yourself on the back" just like me!!!  Even better is the fact that for 1/12 of the frosted cake is 176.5 calories, 7g net carbs, and 16.5g protein  ;)

Ingredients for the Cake~
1 Cinnamon Roll Quest Bar
2 Tablespoons 30 cal/cup Blue Diamond Almond Breeze
4oz ( 1/2 cup or 96) Almonds
4oz diced Apple
2 cups Baby Carrots
1 Jumbo Egg
1/3 cup Egg Whites
6oz 0% Fage Greek Yogurt
2 scoop Quest Salted Caramel Protein Powder
1/4 cup Swerve Granular Erythritol
1/4 cup Coconut Flour
1 Tablespoon Coconut Butter or Oil, melted
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla

Ingredients for Cream Cheese Frosting~
1 scoop Quest Salted Caramel Protein Powder
5.3oz Dannon Greek Light&Fit Vanilla Yogurt
4oz fat free Cream Cheese, room temperature
1/4 cup Tablespoons Swerve Confectioners Erythritol
1/4 cup Walnut Halves, broken and crumbled, for garnish

     Tear Quest Bar into pieces and stir in bowl with Almond Milk, microwave for 30 seconds and stir til melted, set aside.  Grind Almonds in Magic Bullet til powdered, set aside.  Put Carrots and Apples in Food Processor and grind to shreds, add remaining ingredients, along with melted Quest Bar and ground Almonds.  Blend til thoroughly combined, pour batter into parchment lined Bundt Cake pan.  Bake at 350 for 30 minutes.  While baking, add the remaining Frosting ingredients to Magic Bullet or mini Food Processor and blend thoroughly, chill in fridge til set.  Frost cake when cooled, and after turning upside down on cake platter, with chilled Frosting and top with crushed Walnuts.  Enjoy  ;)

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