Protein Carrot Cake

Protein Carrot Cake
This Protein Carrot Cake recipe is courtesy of @PursueGoodFood.
Ingredients

Cake

  • ½ c all purpose flour {I used King Arthur}
  • 1 c almond flour
  • 4 large carrots
  • 2 eggs
  • 1 tsp sat
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tbsp tahini {or oil}
  • 1 tsp pumpkin pie spice {heaping}
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 8 medjool dates
  • ¾ c stevia
  • ¼ c hot water


Icing



Method
  1. Preheat oven to 375 degrees F. Soak the dates in ¼  c hot water for about an hour. Grate carrots in food processor. Combine ingredients above - including the date water. AND ½ of the Smooth Vanilla Clean Lean Protein into the food processor. Process on high until ingredients are well combined.
  2. Pour batter into a parchment paper lined baking dish. Bake for 25 min.
  3. Combine cream cheese, ½ Smooth Vanilla Clean Lean Protein, lemon juice, & Greek yogurt.
  4. Allow the cake to cook before icing. Top with lemon zest. 
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