Protein Carrot Cake
This may well be my best creation yet! It definitely has a certain wow factor with its three layers and bright colour. The cake is moist and the frosting creamy, it really will brighten up your day. Whether you make it for a dinner, party or an afternoon indulgent snack for yourself, I promise you will wish you had more.
- 1 cup grated carrots
- 3/4 cup soaked dates
- 1/2 cup oats
- 1/2 cup walnuts
- 1/4 cup desiccated coconut
- 1/4 cup raisins
- 3 tbsp. coconut flour
- 2 tbsp. vanilla whey protein powder
- 1 tbsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. vanilla extract
- 75 ml water
- 1/2 cup soaked cashews
- 4 tbsp. thick plain yoghurt
- 1 heaped tbsp. vanilla whey protein
- 1/2 tsp. vanilla essence
- Soak 1 cup of cashews overnight.
- In the morning or when you are ready to make your cake, start by grating the carrots.
- Then place everything but the carrots and walnuts in the food processor. Have 75ml of water on standby in a glass.
- Blitz the mixture until it starts to stick together adding little bits of water when needed.
- You may need to scrape down the sides to make sure it all gets mixed.
- Once it starts to come together add the carrots and walnuts, then blitz for 20 seconds.
- Scoop the mixture into greased pastry cutters and squash it down to make burger patty shaped carrot cakes.
- Vary the thickness depending on how many layers you want, I thought three was pretty bold but you could go up to 4, 5, 6 if your feeling ambitious. Once formed place on a greased oven tray and place in the fridge to set.
- Whilst they firm up and chill we can get on and make the cashew frosting.
- Clean out your food processor and then pop in your cashews, yoghurt, vanilla protein and extract.
- Blitz the mixture until it is smooth, thick and holds its shape (this will take between 3-5 minutes). You will need to scrape down the sides every minute or so.
- The consistency is key as we want the frosting to stick to the sides of the cake. If it is too thin add a little more protein powder and if it is a little thick or powdery add a little more yoghurt or milk.
- Take the carrot patties out the fridge and place one in the centre of a plate.
- Get a knife with a straight back edge and spread the frosting evenly over the top of the patty, roughly 4mm thick.
- Do not cover the side of the patty yet! Repeat this for the next two layers.
- Once all three layers are stacked and the tops covered it is time to cover the sides, try to do this as smoothly as possible and again roughly 4mm thick.
- Then top with a sprinkling of desiccated coconut and a few flaked almonds to finish your masterpiece.
- Place in the fridge for 30 minutes then it’s ready to devour!