Recipe Club - Carrot Cake

PROTEIN CARROT CAKE

Nutrition - Serves 8

Prep: 15 mins | Cook 35 mins

Calories: 251 kcal

Protein: 16g | Carbs: 17g | Fat: 14g | Fibre: 3g

Equipment: Baking Tin & Baking paper

💡 Nutrition Note: Nutritional values are estimates per serving and may vary depending on the specific ingredients, brands and products used.

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INGREDIENTS FOR THE CAKE (DRY)

INGREDIENTS FOR THE FROSTING

6 oz. (170g) reduced fat cream cheese ¼ cup (45g) coconut sugar 1 scoop (25g) vanilla whey ½ tsp. vanilla extract

WHAT YOU NEED TO DO

1. Preheat the oven to 325°F (160°C). Line a 8x6 inch (20x15cm) baking tin with baking paper. 2. Place all the dry ingredients into a large mixing bowl and whisk together. 3. Add the grated carrot and the remaining cake ingredients to the bowl and mix well to combine into a thick cake batter. 4. 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. 5. 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.

Enjoy!

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