Carrot Walnut Cake (Light & Healthy)
Ingredients:
2 eggs
1/2 cup granulated sugar or sweetener (like stevia/erythritol)
1/2 cup low-fat milk (or almond milk)
1/3 cup oil (or unsweetened applesauce for lower fat)
1.5 cups almond flour or oat flour (lighter than regular flour)
1 tsp baking powder
1 tsp vanilla
1 cup finely grated carrots
1/3 cup walnuts (finely chopped)
1 tsp cinnamon
Pinch of salt
Optional (for protein boost):
1 scoop unflavored or vanilla protein powder
Instructions:
Preheat oven to 180°C (350°F)
Whisk eggs + sugar/sweetener until light
Add milk, oil (or applesauce), and vanilla
In another bowl, mix flour, baking powder, cinnamon, salt
Combine wet + dry ingredients
Fold in carrots and walnuts
Pour into a small greased pan
Bake 30–35 minutes or until a toothpick comes out clean
Bariatric Tips:
Eat small portions (1 thin slice)
Chew slowly
Avoid eating with liquids
Best as a snack, not a main meal
You can skip walnuts early post-op if needed (hard to digest)