Easy to make and delicious, try this protein carrot cake with a fibre packed macadamia nut frosting.
Recipe by Samantha Hadadi
Key Ingredients
For the cake:
- 1 large carrot, grated
- 1 cup desiccated coconut
- 3 ½ tbsp grass-fed butter, melted
- ¾ cup buckwheat flour
- ½ cup vanilla Promax
- ¼ cup reduced fat almond flour
- ½ cup almond milk
- ¼ cup water
- 4 tbsp honey
- 1 tsp vanilla extract
- 1 tsp baking powder
For the frosting:
- 1 cup macadamia nuts, soaked for 2 hours
- 3 tbsp coconut oil, melted
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 ½ tsp vanilla extract
Method:
- Preheat the oven to 160C, then grease and line a loaf tin. In a blender, mix together the cake ingredients until smooth, then pour into the loaf tin and bake for 30-40 minutes, or until a toothpick comes out clean.
- Leave the cake to cool as you make your frosting by blitzing together each of the ingredients until smooth and creamy. Add more sweetener or vanilla extract, if desired, then spread over your cooled cake before cutting into slices and enjoying.
