Ingredients

• 4 cups grated carrots
  
• 1 cup Splenda or Truvia
  
  
• 1 cup Brown Sugar Splenda
  
• 8 oz. can crushed pineapple (optional)
  
  
• 4 egg whites
  
• 1 whole egg
  
  
• 2 tsp vanilla
  
• 1 cup All purpose flour
  
• 1 cup whole wheat flour
  
• 4 scoops (any vanilla-flavored protein powder will work with this recipe)
  
• 3 tsp baking soda
  
• 2 tsp cinnamon
  
• 1/2 tsp salt
  
• 1/3 cup walnuts
  

  * plus 1/2 cup water (maybe a little more just to bind ingredients together)

  
  
  
  

Icing

• 2 Scoops (any vanilla-flavored protein powder will work with this recipe)
  
• 1 Tbsp Splenda
  
• 2-3 Tbsp unsweetened almond milk or coconut milk
  

Directions

1. Preheat oven to 375 degrees. Spray four mini loaf pans OR a square baking pan with non-stick cooking spray and set aside.
   
2. Combine carrots,
   Splenda, pineapple, egg whites, egg and vanilla in a large
   bowl and mix well. Add remaining ingredients except walnuts. Mix well.
   
3. Stir in walnuts.
   Spread batter into mini loaf pans or square pan and bake for about 45
   minutes or until center of cake springs back when lightly pressed. Cool
   in the pan.
   
4. To make icing, mix
   together the protein powder and Splenda. Add milk slowly until mixture
   turns into a consistency that can be spread on loaves (you do not want
   it to be too runny). Spread on loaves and let harden.