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Ingredients
For the cake:
Dry:
- ⅓ cup (56g) vanilla whey
- ¼ cup (45g) coconut sugar
- 2 tbsp. coconut flour
- ¼ tsp. baking soda
- pinch of salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ¾ cup (80g) carrot, finely grated
- ¼ cup (60g) applesauce, unsweetened
- 2 tbsp. almond butter
- 1 large egg white
- 2 tbsp. chopped walnuts
- 2 tbsp. desiccated coconut, unsweetened
- 2 tbsp. raisins
- For the frosting:
- 6 oz. (170g) reduced fat cream cheese
- ¼ cup (45g) coconut sugar
- 1 scoop (25g) vanilla whey
- ½ tsp. vanilla extract
Prep Time:
15
Minutes
Directions
Cook Time:
35
Minutes
- Preheat the oven to 325°F (160°C). Line a 8x6 inch (20x15cm) baking tin with baking paper.
- Place all the dry ingredients into a large mixing bowl and whisk together.
- Add the grated carrot and the remaining cake ingredients to the bowl and mix well to combine into a thick cake batter.
- Transfer the batter into the earlier prepared baking tin and place in the oven to bake for 25-35 minutes, or until a toothpick inserted in the centre comes out clean. Remove the cake from the oven and set the tin on a wire rack to cool.
- In the meantime, make the frosting. Whisk together the frosting ingredients until smooth and creamy and once the cake has cooled completely spread over the top of the cake.
Storage: Store the cake in an airtight container in the refrigerator for up to one week.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
