Carrot Cake for One
THM:E, low fat, sugar free, nut free | Use gluten-free oat flour and oat fiber if necessary. | The cake itself (not the frosting) is dairy free if you substitute applesauce for the Greek yogurt. You can just omit the frosting and eat the cake as a muffin on its own. I don't recommend eating it piping hot because oat flour products can be gummy when they come right out of the oven.
Author: Briana Thomas
Serves: 1
Ingredients
Carrot Cake:
- ⅓ c. oat flour
- ⅓ c. finely-grated carrot (approx. 1 small carrot)
- ¼ c. egg whites
- 2 T. oat fiber
- 2 T. Greek yogurt
- 1 T. water
- ½ tsp. baking powder
- ¼ tsp. cinnamon
- ⅛ tsp. ginger
- 1/16 tsp. salt
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
Frosting:
- 1½ T. reduced-fat cream cheese (softened)*
- 2 T. low-fat cottage cheese**
- Dash vanilla extract
- Sprinkle of THM Super Sweet Blend, to taste
Instructions
- Whisk the cake ingredients together to mix well. Pour the batter into a well-greased 2-cup glass oven-safe dish (Pyrex and Anchor make these) and bake at 350* for 30 minutes or until a toothpick comes out cleanly. Take the cake out of the oven and let it cool. I recommend freezing it until it is well chilled, then slicing it in half with a sharp knife.
- To make the frosting, mash the ingredients together with a fork to reduce the cottage cheese to a fairly smooth texture.
- Spread the frosting onto the bottom half of the cake, top with the top half (duh), and add a dab of Reddi-wip and a little cinnamon on top if you like. Enjoy as breakfast, snack, or dessert! (This is probably enough for 2 dessert servings unless you're really hungry, but if you're having it for breakfast, eat the whole thing!)
Notes
*This amount fits into the 5g added fat allowed in a THM:E meal.
**Trust me on this one. The cottage cheese works. If you mash it up and put the frosting between the cake layers instead of on top of the cake, you don't notice the texture. You can try substituting Greek yogurt, but I don't like the tang that it adds.
No, oat fiber and oat flour are not the same thing. Oat flour is just ground-up oats and is a THM:E flour. Oat fiber can usually only be found online (we buy ours here from Netrition) and is a Fuel Pull ingredient. Oat fiber is much drier than oat flour, and I like to use it along with oat flour to decrease the gumminess that oat flour brings to baked goods. Substitute at your own risk.
I do not recommend microwaving this cake because the carrots probably won't get soft, but you can try if you feel so led.
**Trust me on this one. The cottage cheese works. If you mash it up and put the frosting between the cake layers instead of on top of the cake, you don't notice the texture. You can try substituting Greek yogurt, but I don't like the tang that it adds.
No, oat fiber and oat flour are not the same thing. Oat flour is just ground-up oats and is a THM:E flour. Oat fiber can usually only be found online (we buy ours here from Netrition) and is a Fuel Pull ingredient. Oat fiber is much drier than oat flour, and I like to use it along with oat flour to decrease the gumminess that oat flour brings to baked goods. Substitute at your own risk.
I do not recommend microwaving this cake because the carrots probably won't get soft, but you can try if you feel so led.
Recipe by Briana Thomas at https://www.briana-thomas.com/carrot-cake-for-one/