Struggling to reach your protein goals? Then you must try this!

This vegan & gluten free carrot cake packs an amazing 16g of protein per serving making it a must have!

🥕Vegan, Gluten Free, Protein Carrot Cake 🥕

8 servings/250 cals/16g protein per serving

What you need:

For the cake

Dry ingredients

60g vanilla protein - I used @myvegan protein blend

50g coconut sugar

50g coconut flour

1 tsp mixed spice

Pinch of salt

1/2 tsp baking soda

100g finely grated carrots

60g apple purée (unsweetened)

2 tbsp almond butter

1 flax seed egg

2 tbsp chopped walnuts

2 tbsp desiccated coconut(unsweetened)

2 tbsp raisins

For the icing

170g vegan cream cheese or coconut cream.( if using coconut cream chill it fit 24 hours prior to using)

45g coconut sugar

30g vanilla protein

What you need to do:

Preheat oven to 160°, line 8 x 6 tin with greaseproof paper

  1. Place all dry ingredients in a bowl and mix well

  2. Add the grated carrot and the other remaining ingredients; mix well to make a thick cake batter

  3. Transfer to the prepared tin; place in oven and bake for 30-35 minutes

  4. Remove from oven and leave to cool

  5. In the meantime make the icing; whisk together the icing ingredients until smooth and creamy; once the cake has cooled spread over the top of the cake.


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