• Laura Warren

Protein Carrot Cake


Its a very big deal being in charge of the 🎂 decorating! Watching my 6 year old artist at work putting all her love into a creation fit for her beloved daddy!

A super proud mummy!

This is a perfectly moist, sweet, and subtly spiced Carrot Cake with a coconut "cream cheese" frosting made with cashews. It's gluten free, grain free, dairy free, and refined sugar free, yet you'd never guess! Was a complete hit at our house and didn't make it past breakfast 😉


Cake Ingredients 500 g grated carrots (Roughly 3 large or 5 smaller carrots) 3 organic eggs 2 teaspoons cinnamon plus 2 drops of Doterra cinnamon essential oil if you have it 2 drops Doterra ginger essential oil 2 cups almond meal 60 ml extra virgin olive oil 1 heaped TBS Nutra Organics Vanilla Clean Protein (adds a vanilla flavour and sweetens the cake with no sugar) 2 teaspoons gluten free baking powder (May need a dash of coconut milk)

Method

1. Preheat your oven to 180 C 2. Combine carrot, eggs, cinnamon, Doterra oils, almond meal, Extra Virgin Olive Oil, Clean Protein and baking powder. 3. Mix well until combined. Add a dash of coconut milk if the batter is a bit thick. 4. Pour into a prepared 20 cm baking tin. 5. Bake for 1 hour or until cooked through (Cover, if necessary, with foil). 6. Remove from the oven and cool completely in the tin, then turn out.

Icing Ingredients 2 cups soaked raw cashews to make: soak in warm water for 1 hour until soft (if you can soak them overnight that's even better!). 1/4 cup lemon juice 2 TBS water 2 TBS coconut oil (Can add a TBS of honey to sweeten)

Method

1. Rinse soaked cashews well. 2. Combine all the ingredients in a high-powered blender, and blend until smooth and creamy, adding the water as necessary to facilitate blending.

3. Set icing in the fridge for 30mins. 4. Spread icing over the top of the cooled cake and decorate as you please.



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