High Protein Carrot Cake

Posted by Nicole Frain in Recipes

High Protein Carrot Cake recipe from Bulk Nutrients

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

  1. Preheat oven to 180 degrees.
  2. Combine all ingredients, excluding blueberries and and mix well.
  3. Fold in blueberries.
  4. Bake for 1-1.5 hours or until cooked through. Cover with foil if needed.
  5. Cool completely in the tin.
  6. Store in the fridge.

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