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PROTEIN CARROT CAKE - KIN NUTRITION

 

Cake Ingredients

  • 2 cups flour (Half self raising, half oat flour)
  • 1/4 cup KIN vegan vanilla protein powder
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons sweet cinnamon
  • 1 teaspoon salt
  • 1/2 cup applesauce
  • 1 cup almond milk
  • 1 teaspoon caramel extract
  • 1 cup Sweet Freedom Fruit Syrup
  • 1/2 cup melted coconut oil
  • 2 cups grated carrots

Frosting Ingredients

  • 1/2 cup raw macadamia nuts (soaked, drained and rinsed)½
  • 1/2 cup raw cashews (soaked, drained and rinsed)
  • 1/4 cup almond milk
  • 1/4 cup Sweet Freedom Fruit Syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt

Method

  • Preheat the oven to 180 degrees and grease a baking pan.
  • In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients.
  • Mix the dry ingredients into the bowl with the wet ingredients. Fold in the carrots and stir until just combined.
  • Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
  • Make the frosting: combine all frosting ingredients into a high speed blender. Blend until very smooth.
  • Chill for at least 30 minutes before spreading.
  • Enjoy!

 

Recipe by @rosieebrownn

Make sure to tag us on Instagram - @kin_nutrition!

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