High Protein Carrot Cake
Makes: 10-12 servesCalories: 261Difficulty Level: EasyPreparation time: 5 minutesCook time: 60 minutesTotal time: 65 minutes
Ingredients
- 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+, Thermowhey or Earth Protein in Vanilla
- 1 scoop (30g) Bulk Nutrients Micellar Casein in Vanilla
- 500g grated carrot
- 3 whole eggs
- 2 teaspoons vanilla essence
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon clove
- 350g almond meal
- 100ml milk of choice
- 50ml oil of choice – we used coconut
- 1/3 cup no added sugar maple syrup
- 1 cup (150g) blueberries
- 2 teaspoons baking powder
- Optional toppings: Ricotta with honey drizzle, cinnamon and walnuts.
Instructions
- Step 1: Preheat oven to 180 degrees.
- Step 2: Combine all ingredients, excluding blueberries and and mix well.
- Step 3: Fold in blueberries.
- Step 4: Bake for 1-1.5 hours or until cooked through. Cover with foil if needed.
- Step 5: Cool completely in the tin.
- Step 6: Store in the fridge.
Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
More about Nicole Frain
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