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Protein-packed Carrot Cake
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 1 Cake
Ingredients
Units
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CAKE:
1 cup gluten free rolled oats
4 eggs
4 Tbsp sultanas
1/2 cup vanilla whey protein powder
400g grated carrots
3/4 cup coconut sugar
1 Tbsp vanilla essence
1 Tbsp ground cinnamon
1/2 cup chopped walnuts or pecans (save some to sprinkle on frosting)
FROSTING:
250g block cream cheese, softened
4 Tbsp vanilla whey protein powder
1 Tbsp vanilla essence
Instructions
Preheat oven to 160C.
In a bowl, combine cake ingredients & mix together well.
Pour into a brownie pan. Bake for 15-20 mins until cake feels almost done.
Remove from oven & allow to cool.
To make the frosting, whisk together frosting ingredients and ice the cake.
Garnish with chopped pecans or walnuts remaining.
Notes
Whey protein has a tendency to dry up cakes, so to avoid this remove from oven when still a little tacky in the centre.
Slice into squares or bars, to serve.
