Protein Carrot & Walnut Cake.
I love being creative in the kitchen and with Easter on the horizon, I wanted to create something typically Easter-themed. The first thing that came to mind? Carrot Cake of course – a firm favourite in the Cousins’ household! Although I won’t be spending Easter with my family this year, I wanted to spread a little joy and love through baking for my amazing housemate. She’s been here for me more than I’ll be able to thank her for recently so Amy, this one is for you!
Light, fluffy, packed with raisins and warming spices such as cinnamon, all spice and nutmeg, this Carrot Cake comes together almost effortlessly. I’ve tried to once again, use ingredients you’ll hopefully have in your cupboards or pantry.
I chose to make these slightly healthier and lower in sugar than usual by using apple sauce instead of brown sugar. It looks notably different when you mix it with the egg and milk, but bakes in a very similar way. It also has the same sweet taste. As always, please feel free to use actual sugar – there is nothing wrong with doing so at all!
My top tip for this recipe is to wait until the cake has fully cooled before frosting. The longer you’re able to leave it, the better!
Makes 8 large slices.
For the Cake –
- 150g Oats (ground to a flour)
- 60g Free Soul Vanilla Protein Powder
- 1 tsp Baking Powder
- 1tsp Cinnamon
- 20g Sweetener
- 40g Raisins
- 40g Walnuts
- 100g Grated Carrot
- 1 Egg
- 80g Apple sauce
- 30g Coconut Oil (melted)
- 30-60ml Milk (add a little at a time)
For The Frosting –
- 150g Lighest Philadelphia or Cream Cheese
- 10g Free Soul Vanilla Protein
- Vanilla Extract (to taste)
- Walnuts (for decoration)
- Pre-heat the oven to 160 degrees.
- Line a baking tray with greaseproof paper.
- Ground the oats down to a flour using a blender.
- Combine all of the dry ingredients into a large bowl (except raisins, walnuts & carrot) – set to one side.
- In a separate bowl, combine all wet ingredients.
- Add the wet to the dry mix well using a metal spoon. Once fully combined, add the raisins, walnuts and grated carrot.
- Mix again.
- Pour the mixture into the lined baking tray and place in the oven for 12-15 minutes* or, until knife comes out clean.
- Allow the cake to fully cool before adding the frosting.
- Mix the philadelphia, protein powder and vanilla extract until smooth.
- Spread a thick layer onto the cake, top with walnuts and a sprinkling of cinnamon.
- Slice into 8 squares.
* The cake cooks very quickly! Keep your eyes peeled!
I really hope you’ll enjoy making and eating this Carrot Cake just in time for Easter weekend. Let me know your thoughts below!