Zucchini Carrot Cake

YIELD: 8 generous servings

INGREDIENTS:

• About 1 1/4 cups hazelnuts
• 2 eggs
• 1/2 cup oil
• 2/3 cup Splenda
• 1/2 cup yogurt
• 1/2 cup vanilla-flavored whey protein powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup shredded zucchini
• 1/4 cup shredded carrot

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Using a food processor with the S blade, pulse the hazelnuts until they reach a mealy consistency. You should have approximately 1 1/2 cups of ground hazelnuts. Set them aside.
3. In a large mixing bowl, whisk the eggs until well blended. Add the oil, yogurt, ground hazelnuts, protein powder, baking soda, Splenda, salt, cinnamon, and nutmeg. Mix well after each addition, ensuring that the baking soda is evenly distributed. Finally, add the zucchini and carrots to the mixture and mix thoroughly.
4. Coat a ring mold or bundt pan with nonstick cooking spray, making sure to thoroughly cover the surface.
5. Pour the batter into the prepared pan. Note that the batter may not fill the pan to the rim; it typically fills a bundt pan about halfway.
6. Bake for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
7. Carefully remove the cake from the oven and gently turn it out onto a wire rack to cool.
8. Allow the cake to cool completely before serving or applying any desired toppings or decorations.

PER SERVING:

• Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 16 grams of protein.