Gâteau déjeuner « carrot cake » 🥕💕
Ingrédients
- 2 bananes mûres
- 1 œuf
- 1 tasse de carotte râpée (environ 1 grosse ou 2 petites)
- 2/3 tasse de lait protéiné (ou autre lait au choix)
- 1/2 tasse de fromage cottage (blendé)
- 1/4 tasse de sirop d’érable
- 1 c. à thé d’extrait de vanille
- 1 tasse de farine d’amande
- 1 tasse de flocons d’avoine
- 1 scoop de protéine vanille
- 1 c. à thé de poudre à pâte
- 1 c. à thé de cannelle moulue
- 1/2 c. à thé de muscade moulue
- 1 pincée de sel
- Dattes hachées (au goût)
- Noix (au goût)
Préparation
1. Préchauffer le four à 375°F
2. Blender le fromage cottage jusqu’à texture lisse.
3. Dans un grand bol, écraser les bananes à la fourchette jusqu’à texture lisse.
4. Ajouter l’œuf, le lait, le fromage cottage blendé, le sirop d’érable et la vanille. Mélanger au fouet.
5. Ajouter la farine d’amande, les flocons d’avoine, la protéine, la poudre à pâte, la cannelle, la
muscade et le sel. Mélanger jusqu’à consistance homogène.
6. Incorporer les carottes râpées, les dattes et les noix. Mélanger délicatement.
7. Verser dans un moule légèrement graissé et lisser le dessus.
Cuisson
Cuire 35 à 40 minutes, ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre.
Crémage
- 1 1/2 tasse de fromage cottage
- 1/4 de paquet de fromage à la crème allégé
- 1 c. à soupe de jus de citron
- 1/4 tasse de sirop d’érable
- 1/2 c. à thé d’extrait de vanille
Préparation :
Mélanger tous les ingrédients au mélangeur jusqu’à texture lisse et crémeuse.
If you're looking for a nutritious and flavorful breakfast option, this carrot cake recipe is an excellent choice. Besides being rich in natural sweetness from bananas, carrots, and maple syrup, it incorporates protein powder and almond flour to add healthy fats and sustain energy throughout the morning. I’ve found that blending cottage cheese smoothly before mixing into the batter really enhances the moisture and texture, making the cake soft but hearty. Using a scoop of vanilla protein powder not only boosts the protein content but also complements the warm spices like cinnamon and nutmeg. Adding chopped dates and nuts not only brings extra sweetness and crunch, but also provides dietary fiber and essential minerals. When I tried this cake for breakfast, it kept me full and satisfied for hours without the typical mid-morning energy crash. The recipe offers flexibility: you can substitute the protein milk with any milk of your choice to suit dietary preferences, and adjusting the amount of sweetness lets you tailor it to your taste. The cream cheese frosting made with cottage cheese and a touch of lemon juice balances the sweet and tangy notes perfectly. For those who want to prep ahead, this cake freezes well, making it convenient for busy mornings. Reheating a slice in the toaster oven brings back the fresh-baked aroma and texture. Overall, this carrot cake breakfast is a wholesome and enjoyable way to start your day, combining delicious flavors with balanced nutrition. It’s an excellent recipe to share with family or friends who appreciate healthy homemade treats.
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