Thursday, February 8, 2018

Carrot Cake - 80 Day Obsession Approved

It is not a lie when I tell you the meal plan for the latest Beachbody program, 80 Day Obsession, scared me.  Not only did I have to eat at specific times, but I have specific foods group combinations to follow.  Who wants to eat a veggie at 4am?  Who wants to eat at 4am period?

Fortunately, I am in a test group with the creator of the program and there are lots of recipes and tips shared daily.  This recipe was shared by a fellow coach and I am so grateful because it is the perfect pre workout meal.  My body can easily digest it at 4:20am and allow me to press play at 5am.  Plus, it's quite tasty.

My pre workout meal consists of 1 protein, 1 veggie, 1 carb, and 1 tsp.  I was ready to eat eggs, spinach, and toast every morning, so this carrot cake bake is a welcome addition.

The recipe is simple and you can easily double, triple, etc...the batch.

I have tweaked the recipe a bit from the original - not by much because I am NOT a baker.  I'm also not a professional photographer as you'll see by my pics ;-)

I use pasture-raised eggs.  They are more expensive, but I'm willing to pay that for the quality and the fact that the hens are treated least I am hoping this company is.

I used matchstick carrots, so I pulsed them for a few seconds in my Ninja first.  It breaks them up and makes them like a shredded carrot consistency.  I didn't pulse my zucchini in this pic because I shredded it.  When I use the pre shredded zucchini (when I'm feeling lazy), I will pulse for a few seconds to break up the big noodles.

This Maple Cinnamon spice is my favorite!!!  I ran low so I used this and regular cinnamon.  There's a code at the bottom of this post for 15% off the spices I use :-)

I used a combination of rolled oats and quick cooking oats - I usually just use rolled oats but I ran out.  I don't think I have a preference for this recipe, but I typically use rolled oats - gluten free, of course :-)

Mix it all together.

 Pour it into your desired pan.  I used a 9x9 baking pan.  You could easily make these as muffins or mini loaves.  I just prefer to use this pan and cut them into equal pieces.  I would recommend removing from the parchment paper and allowing to cool.  Store in fridge or I'm sure you could freeze portions.

I like to heat mine for 45 seconds and top with a tsp of all natural peanut butter.  Delicious, healthy, and works for me at 4:20am :-)

Carrot Cake - 80 DO Approved
1 serving:  1 red, 1 yellow, 1 green, 1 tsp
1/2 cup shredded carrots
1/2 cup shredded zucchini, squeeze with cloth to remove excess water
1/4 cup rolled oats, gluten free
2 eggs, slightly beaten
3/4 tsp. baking powder
1 1/2 tsp Maple Cinnamon Spice **
1/2 tsp  vanilla extract

Preheat oven to 350.
Mix ingredients together.  Pour into muffin tins, mini bread loaf, or a casserole dish (if making a large batch).  Bake for 20 - 25 minutes.  Top with 1 tsp of nut butter.

**Use my promo code DESANTISFITNESS for 15% off your order!

Saddest part of my morning.....


  1. I wonder if I could mix it all smooth in the VitaMix and then bake it? Texture is everything to me when I am trying something new.

    1. I'm sure you could. Just make 1 serving and let me know how it turns out.