Protein Carrot Cake

By coffeycake

Protein Carrot Cake

Ingredients

• 1/2 cup almond flour
• 4 tablespoons coconut flour
• 4 tablespoons protein powder
• 1/2 cup coconut sugar
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon himalayan salt
• 2 eggs
• 2 egg whites
• 1/2 cup melted coconut oil
• 1 cup grated carrots
• 1/2 cup chopped pecans, optional
• Coconut Protein Frosting #1
• This frosting is super delicious and silky smooth. It's thinner than the other frostings and also makes a great dip for fruit.
• 1/3 cup full fat coconut milk
• 4 tablespoons vanilla protein powder
• 1 tablespoon coconut nectar
• 1 1/2 teaspoons pure vanilla extract
• 1/3 cup melted coconut oil
• 1 tablespoon melted coconut butter
• Blend the milk, powder, nectar and vanilla in a blender to combine.
• Add the melted oil and butter. Blend again for a minute until thick and creamy.
• Chill in the fridge.
• Coconut Protein Frosting #2
• This frosting is thick and will harden in the fridge - I like frost with this right before eating.
• 4 tablespoons melted coconut butter
• 2 tablespoons vanilla protein powder
• 2 tablespoons + 2 teaspoons warm water
• 6 drops vanilla medicine flower essence, or vanilla extract to taste
• Stir all ingredients together in a bowl. Use immediately.
• Coconut Cashew Frosting
• 1 cup full fat coconut milk
• 3/4 cup cashews
• 3 tablespoons maple syrup
• 1 1/2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1/3 cup melted coconut oil
• Blend all but the coconut oil until smooth and a high speed blender (important for the cashews to be completely broken down for proper thickening).
• Add the oil and blend to incorporate.
• Pour into a large shallow pan and chill in the fridge for 12 hours (if you want to speed up the firming, freeze for 1 hour and then put back into the fridge).
• Coconut Whipped Cream
• 1 cup packed young coconut pulp
• 1/2 cup coconut water
• 1/2 cup cashews
• 3 tablespoons agave or maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1/2 cup + 1 tablespoon melted coconut oil
• 1 tablespoon lecithin, optional
• 1-2 drops stevia, if needed
• Blend the coconut pulp, coconut water, cashews, maple, lemon, vanilla and salt until completely smooth and creamy.
• Add the oil and lecithin (if using), and blend again to incorporate.
• Taste and add a few drops of stevia if you like it a bit sweeter.
• Spread into a large bowl and chill in the fridge for at least 8 hours until it firms up.

Details

Servings 1
Adapted from foodandyogaforlife.blogspot.ca

Preparation

Step 1

Preheat oven to 325F.

Stir together the dry ingredients (except pecans).

In a separate bowl whisk together the eggs/whites. Add them to the dry ingredients along with the coconut oil, carrots and pecans. Stir together until evenly mixed.

Pour the batter into muffin cups (7-8), greased ramekins, or an 8x8" greased pan.

This frosting is super delicious and silky smooth. It's thinner than the other frostings and also makes a great dip for fruit.

Blend the milk, powder, nectar and vanilla in a blender to combine.

Add the melted oil and butter. Blend again for a minute until thick and creamy.

Stir all ingredients together in a bowl. Use immediately.

Blend all but the coconut oil until smooth and a high speed blender (important for the cashews to be completely broken down for proper thickening).

Add the oil and blend to incorporate.

Pour into a large shallow pan and chill in the fridge for 16 - 24 hours to thicken properly (if you want to speed up the firming, freeze for 1 hour and then put back into the fridge for at least 8 hours).

Blend the coconut pulp, coconut water, cashews, maple, lemon, vanilla and salt until completely smooth and creamy.

Add the oil and lecithin (if using), and blend again to incorporate.

Taste and add a few drops of stevia if you like it a bit sweeter.