KIN Nutrition Protein Carrot Cake

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

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