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Who doesn’t like a delicious Carrot Cake?…. And you’d be mad not to lather it in Protein Cream Cheese Frosting! This cake even fits into a Keto diet with only 3 grams of Carbs and still under 300 cals.

Ingredients

  • 2 cups Almond Meal
  • 2 scoops VPA Vanilla WPI
  • 3 tbsp. Flax Meal
  • 3 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Vanilla
  • ¼ cup Olive Oil
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ cup Natural Yogurt
  • 75ml Milk
  • 2 large Carrots
  • 1 cup Pecans

Frosting

  • 250g Cream Cheese
  • 1 scoop VPA Vanilla WPI
  • 1 tsp Lemon Zest
  • 1 tbsp. Stevia

Method

  1. Preheat oven to 170º and line a square baking tray.
  2. Grate the 2 carrots and set aside.
  3. Roughly chop the pecans.
  4. In a large mixing bowl combine all ingredients.
  5. Transfer to baking tray and bake for 40 minutes.
  6. To make the frosting, combine all frosting ingredients in a small mixing bowl.
  7. Allow to cool before frosting.

MACROS (per serve)

Cals: 296
Protein: 11.4
Fat: 26.3
Carbs: 3.0
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