Protein-packed Carrot Cake
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CAKE
  1. 1 cup gluten free rolled oats
  2. 4 eggs
  3. 4 Tbsp sultanas
  4. 1/2 cup vanilla whey protein powder
  5. 400g grated carrots
  6. 3/4 cup coconut sugar
  7. 1 Tbsp vanilla essence
  8. 1 Tbsp ground cinnamon
  9. 1/2 cup chopped walnuts or pecans (save some to sprinkle on frosting)
FROSTING
  1. 250g block cream cheese, softened
  2. 4 Tbsp vanilla whey protein powder
  3. 1 Tbsp vanilla essence
Method
  1. Preheat oven to 160C.
  2. In a bowl, combine cake ingredients & mix together well.
  3. Pour into a brownie pan. Bake for 15-20 mins until cake feels almost done.
  4. Remove from oven & allow to cool.
  5. To make frosting, whisk together frosting ingredients and ice the cake.
  6. Garnish with chopped pecans or walnuts remaining.
Notes
  1. Whey protein has a tendency to dry up cakes, so to avoid this remove from oven when still a little tacky in the centre.
  2. Slice into squares or bars, to serve.
Merridy Casson https://www.merridycasson.com/