Carrot Cake

Mar 2, 2022

Carrot Cake

This protein carrot cake is so moist, soft and fluffy. Made with our MN Plant Protein - Vanilla it gives a twist on the classic recipe without skimping on all the good stuff.  Toped with a light and fluffy frosting that’s made using a combination of cream cheese and Monk fruit icing sweetener. Enjoy!
Calories
133
Protein
3g
Carbs
17.2g
Fat
5.8g
Preparation Time
10 MINS
Cooking Time
40 MINS
Servings
12

Ingredients

  • CAKE
  • 1 Serve (33g) MN Plant Protein - Vanilla
  • ½ cup Sugar
  • ¼ cup Butter/oil
  • 125g Carrot
  • 2 tsp Cinnamon
  • Sprinkle of Nutmeg
  • 1 cup Gluten Free Flour
  • ¼ cup of Applesauce
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • CREAM CHEESE ICING
  • 100g Cream cheese
  • 40g Monk fruit icing sweetener
  • (walnuts are optional as a topping)

Buy the products in this recipe

  • Plant Protein

    Vanilla

    $54.99

DIRECTIONS

  1. Preheat the oven to 180 degrees.
  2. Line a loaf tin with parchment paper and set aside.
  3. In a large bowl, add all the dry ingredients, mix together and set aside.
  4. In a separate bowl, combine all the wet ingredients together until smooth.
  5. Slowly add the dry ingredients into the wet ingredients and mix well until it forms a cake batter consistency.
  6. Pour batter into tin and bake in oven for 40 minutes
  7. Remove from oven and let cool on cooling rack
  8. When cake is cool, beat monk fruit and cream cheese together until light and fluffy
  9. Top cake with icing and enjoy!