My Dad’s favorite cake is carrot cake. Can you blame him? There’s something very American about carrot cake, and it always has a hint of childhood when you bite into it. I can even usually justify eating a slice or two because of all of the veggies it has in it – has to be healthy, right?
However, I’ve always had a really rough time finding a recipe that was gluten-free, dairy-free, and preferably used protein powder instead of flour. Alas, I have found a wonderful protein-packed recipe that does not taste anything like a protein cake. It tastes like legit moist flavorful carrot cake. Who knew that such a thing existed? No more spongy grainy lackluster protein cake, but actual carrot cake. You may thank me later!
So here are my questions for you:
1. What’s a cake flavor you’d like to see including protein?
2. What has your experience been with baking with protein?
3. What protein are you currently using?
Love,
Maxi
Carrot Protein Cake
Ingredients:
– 2 eggs
– 3 egg whites
– 2 cups shredded carrots
– 3/4 cups unsweetened vanilla almond milk
– 4 tbsp. coconut flour
– 1 1/2 cup gluten-free rolled oats
– 1 tsp. vanilla extract
– 1 tsp. baking powder
– 1 tsp. baking soda
– 1 tbsp. ground cinnamon
– 90 g protein vanilla
– 1/4 cup honey
– 1/2 cup crushed pineapple
– 7 softened dates
– raisins (optional, but not really)
– raw walnuts
Directions:
Blend or process all ingredients together in a blender or food processor. Line a cake pan with parchment paper and grease well with coconut oil. Fill batter into pan and put into preheated oven 350 for 25-40 minutes. Check cake regularly until pick comes out clean.
Dairy-free cashew cream frosting
Ingredients:
– 1 1/2 cups raw cashews, soaked in water for at least 2-3 hours
– Juice of 1 lemon
– 2 tbsp. coconut oil, melted
– 3 tbsp. honey
– 2 tsp. vanilla extract
– 4 tbsp. water for blending
Blend everything well in a blender until creamy and smooth. This might require adding water little by little to create a smooth frosting. When finished, transfer into a bowl and place that into the freezer until thick.
When the cake has cooled down, spread cashew cream onto the cake. Decorate with shredded coconut or raw walnuts. Enjoy!