Feast your eyes on this delicious Spiced Carrot Protein Cake, a high-protein snack designed to help you increase your protein intake.
Ingredients
- 20 g Impact Whey Isolate (unflavoured or vanilla)
- 40 g Calcium Caseinate (unflavoured or vanilla)
- 30 g buckwheat flour
- 30 g coconut flour
- 10 g oat flour (ground oats)
- 125 g egg (2 eggs, or 4 egg whites)
- 75 g quark
- 110 ml almond milk (you can substitute for a preferred milk)
- 1 tbsp vanilla extract
- 1 pipette Toffee FlavDrops
- 1 tbsp cinnamon
- 1/4 tbsp ground ginger
- 1/2 tsp psyllium husk powder
- 1 tbsp baking powder
- 3 tsp stevia / truvia
- 115 g carrot (grated)
- Some coconut oil
Tip: For this recipe, I used unflavoured protein. If you use the flavoured proteins, you'll need to be careful not to make the batter too sweet, as the flavoured proteins already contain sweetener!
Instructions
Combine the dry ingredients in a large bowl.
Add in the wet ingredients, except for the grated carrot, and blend together using an immersion hand blender/food processor.
If the batter looks too thin, stir in some more buckwheat flour. If it’s too thick, add a splash more milk.
Stir in the grated carrot.
Scrape the batter into a lined tin, lightly oiled with coconut oil. I used a 20cm square tin, but you can use any – little loaf moulds work well and are handy for a quick snack to grab on the go!
Bake at 180C for 25-35 minutes, or until a skewer poked in the middle comes out clean.
Nutritional info per serving:
| Calories | 69 |
|---|---|
| Total Carbohydrates | 6g |
| Dietary Fiber | 2g |
| Sugar | 1g |
| Protein | 8g |
| Vitamin C | 38% Daily Value |
Macros are per 1/10th batch: Please note that any changes to the ingredients will slightly alter the nutritional content.
