Carrot Cake for 2 Recipe

Make in Minutes – 191 Calories a Serving


My husband absolutely LOVES carrot cake!  So I was super stocked to find this recipe on pinterest to make for him.

Of course I modified it to make it lower calorie and it was still delicious!  I did find that my modifications made it pretty firm, so if texture is important to you, you’ll likely want to use more flour and less protein powder, or replace one teaspoon of applesauce for one teaspoon of melted butter.

8 tsp whole wheat flour
8 tsp protein powder
1/8 cup Splenda
1 tsp cinnamon
2 tbsp walnuts
1 tsp vanilla
1 egg
2 tsp unsweetened applesauce
3 grated baby carrots

For Frosting:
1 tbsp almond milk
5 tbsp light cream cheese
2/3 cups Splenda
2 tbsp Splenda

Cake Directions:
1. Mix all in a mug or small glass bowl (I used a bowl)
2. Microwave for 1 minute 45 seconds
3. Remove from microwave
4. Let it dry out for 15 mins
5. Top with a frosting

Frosting Directions:
1. Mix all in a mug or small glass bowl Directions:
1. Soften cream cheese (microwave for about 30 seconds)
2. Add almond milk and Splenda
3. Combine
4. Refrigerate for about 5 minutes (or until thickens)

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