Easy Low-Calorie Carrot Cake with Oats and Ricotta Cream
Adopting a healthier lifestyle, I discovered a delightful, diet-friendly carrot cake recipe that brings joy without guilt. Its ricotta cream topping adds indulgence, proving that health and pleasure can coexist. Perfect for satisfying sweet cravings while adhering to dietary goals.
Equipment
- 1 Baking form 8 inches (20 cm) or rectangular silicone pan (26 x 10 x 7 cm)
- 1 middle size bowl
Ingredients
Cake’s Foundation:
- 1 cup Rolled Oats (100 g)
- 1.2 cup Granted Carrots (150 g)
- 2 mid ripe bananas, mashed (160-180 g)
- 0.6 cup Soy Milk or Regular milk (160 ml)
- 1/4 cup Walnuts. Almonds or Pecans, crushed (25 g)
- 0.5 tsp Cinnamon (3 g)
- 1 oz Protein Powder (30 g)
- 0,2 cup Maple Syrup (40 ml)
- 0,5 tsp Baking Power (3 g)
- 1 Egg
Topping:
- 4-7 0z Ricotta(125 - 200 g)
- 2 tbsp Icing Sugar (20 g)
- 0,5 oz Nuts (15 g)
Instructions
- Preheat your oven to 180°C.
- In a bowl, thoroughly mix oats, grated carrots, mashed bananas, baking powder, soy milk, protein powder, egg, cinnamon, maple syrup, nuts and salt.
- Prepare the baking form by greasing it with butter or lining it with baking paper. I've experimented with various baking forms, and I find that the rectangular silicone pan works best for me. It eliminates the need for butter or baking paper.
- Transfer the mixture from the bowl to the prepared baking pan.
- Bake for approximately 30-35 minutes.
- Once baked, allow it to cool for 10-15 minutes.
- Prepare the ricotta cream by mixing ricotta with icing sugar either by hand or with a mixer.
- Spread the cream over the cake.
- Sprinkle chopped nuts on top of the cake.
- Refrigerate for at least 3 hours.
- Enjoy a piece of healthy, guilt-free carrot cake!