Friday 10 / 01 / 2020 0
High Protein Carrot Cake

For 1 cake of 16 slices
Ingredients:
Cake:
-
250g flower
-
50g almond flower
-
1 tsp baking powder
-
4 eggs
-
50ml almond milk
-
40g honey
-
60g coconut oil
-
110g apple compote, unsweetened
-
300g carrots grated
-
1 apple grated
-
1 tsp ground ginger
-
1 tsp ground cinnamon
-
1 tsp ground nutmeg
-
1 tsp vanilla extract
-
1/2 cup pecans
-
1/2 cup raisins
Frosting:
- 150g kwark
- 200g cream cheese
- 1 tsp lemon juice
- 3 tsp lemon zest
- 2 tbsp honey
Nutritional values (per serving of 1 slice):
202kcal | 8,6g protein | 9,9g fat | 18,5g carbs | 2,6g fibre
Instructions:
- Add the flower, almond flower, baking powder and vanilla protein in a bowl and mix.
- Melt the coconut oil and mix it in a separate bowl with the eggs, honey, apple compote and milk.
- Mix the dry ingredients with wet ingredients until you get a smooth mixture.
- Grate the carrots and apple and add them to the mixture.
- Add the ground ginger, ground cinnamon, ground nutmeg, vanilla extract, pecans, and raisins. Mix thoroughly.
- Put the mixture in a round baking tray and put it in a preheated oven at 170 C for 70-80 minutes.
- Whilst the cake is in the oven prepare the frosting by mixing the kwark, cream cheese, lemon juice, lemon zest, and honey.
- Let the cake cool down before adding the frosting.
Enjoy!