Serves 12
Prep time: 15 minutes
Baking time: 40 minutes
247 calories
10.2g Protein
15.6g Fat
19.4g Carbs
Ingredients
Cake
2 flax eggs (if not vegan can sub for regular eggs)
1⁄3 cup vanilla coconut yoghurt
2 Tbsp maple syrup
2 scoops True Plant Protein in French Vanilla
3⁄4 cup almond meal
3⁄4 cup coconut flour
1⁄2 tsp apple cider vinegar
1⁄3 cup coconut sugar
3⁄4 cup almond milk
3 small carrots grated
2 tsp cinnamon
1 tsp nutmeg
1⁄2 tsp ginger
2 tsp baking powder
Cashew Cream Cheese
1 1/2 cups raw cashews (soaked overnight in water)
1 Tbsp lemon juice
1⁄3 cup almond milk
3-4 Tbsp maple syrup
Handful of chopped walnuts for topping
Method
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Preheat the oven to 180 degrees celcius and line a baking loaf with baking paper
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In a large bowl combine all of the wet ingredients and stir until combined
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Next, stir through the remaining dry ingredients (apart from the carrot). Once all combined fold through carrot into mixture
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Pour mixture into a baking loaf and cook for 40 minutes or until golden
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Allow to cool - while doing this blend together ingredients in a blender for the cashew cream cheese
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Once blended spread evenly over carrot cake and sprinkle with walnuts. Slice and enjoy!
