I don’t imagine the Queen lifts weights on a regular basis— most likely not at all—but I’m convinced that if she did this would absolutely be the sort of dainty-yet-filling creation served at the palace for ‘post-workout tea’. The fortunate servants would smile as they set the table and the crowds cheer and toss flowers to her carriage as it rolled by, their own scrumptious slice in their free hand.
It’s about this time in the year we are ready for a new 'something' to boost morale. The holidays are behind us, and I don’t know about you, but our breakfast table conversation is in desperate need of new enthusiasm to facilitate the daily routine of joining the land of the living.
It's been several weeks of royal subjects that are all grumbles and the possibility of an uprising quite real. I’m convinced moments such as these are exactly why a brilliant baker ever-so-long ago created the glory that is cake, and when such a thing can be counted nutritious enough to serve with breakfast it earns a standing ovation.
To that end, this version boasts significant protein, a healthy dose of fats and natural sweeteners and a few vegetables for good measure. So, for now, I'll save my indulgent calories for valentine chocolate and shoot-the-moon-for-a-day dessert and slip a slice of this sweetness onto our morning plates.
Another day, another delicious pacification of the irritable masses.
The Queen’s Protein Carrot Cake
1 cup old-fashioned rolled oats
1 ¼ cup boiling water
2 Tbs. extra-virgin coconut oil
¼ cup golden raisins
¼ cup walnuts, chopped
1/3 cup egg whites
2 large eggs
1 cup non-fat plain Greek yogurt
1 tsp ground nutmeg
½ tsp coconut extract
¼ tsp liquid Stevia
1 ¼ cup shredded carrots
1 cup (94 g.) chocolate whey protein powder
Preheat the oven to 350° F. Spray a 9x13 baking dish with cooking spray and line with a piece of parchment paper, pressing it into the corners firmly. Set aside.
In a medium bowl combine the oats and boiling water, allow to stand 10 minutes. To the warm oatmeal, add the coconut oil and stir until melted and combined. Fold in the raisins and nuts.
In a separate bowl, whisk together the egg whites, eggs, yogurt, nutmeg, extract, Stevia, and carrots.
Pour the yogurt mixture into the oatmeal and stir to combine. Add the protein powder and stir just until completely incorporated, take care not to overbeat the batter at this stage.
Pour into the prepared pan and bake until the center is just set and a toothpick inserted comes out with moist crumbs clinging to it, about 20-25 minutes. Let cool 10 minutes then lift the cake from the pan by taking hold of the edges of parchment and place on a wire rack to cool completely. Serves 12.
1 serving yields: 233cals, 12g fat, 20g total carbohydrates (5g sugar) 12g protein