Carrot Cake-ish Protein Cake

I usually have two small bars at a serving

This is a super easy recipe that doesn’t call for a blender or mixer. You can vary the ingredients and amounts to taste and texture preferences, too. Bonus: Your home will be filled with a wonderful scent of fresh baked carrot cake.

Preheat oven to 350 F. Coat 8×8 brownie pan or glass baking dish with coconut oil.

Wet and Dry mixtures

Mix together dry ingredients in a large bowl:

– 1 cup almond meal/flour

– 1 scoop vegan protein powder (no additives, sugar, fructose or other “illegal” fillers)

– 2 tsp cinnamon

– 1/4 tsp nutmeg

– 1/8 tsp salt

– 1/8 tsp cloves (optional)

– 1/6 tsp baking soda (optional if you prefer to avoid)

Mix together wet ingredients in another bowl:

– 2 whole large eggs (you can use more egg whites if you like fluffier cake consistency – I like them more like brownies)

– 1/2 cup finely pureed carrots

– 1/2 cup almond milk (without additives) or water (if you can’t handle too much nut stuff)

– 1/2 tsp pure vanilla extract (optional)

– 1/4 cup honey or 1/2 tsp pure liquid stevia (depending on your taste preference and dietary restrictions)

Add the wet ingredients to the bigger bowl with the dry ingredients and mix well. Pour entire mixture into baking dish. Put in oven and bake for 25-28 min. My oven time is 26 min for the perfect texture. Store in the fridge.

Pre-bake batter

Fresh out of the oven – poke a fork in the middle to make sure it is cooked all the way through