Gluten Free, Dairy Free, Sugar Free, Paleo Protein Carrot Cake

This right here is the only carrot cake recipe you will ever need ! This cake is gluten-free, grain free, low-carb, high-protein, sugar-free and it tastes SO GOOD and is SO FLUFFY you can’t tell it isn’t junky! But don;t take my word for it! Make it and judge for yourself!

Cake Ingredients: (double up the recipe for a cake round)
3 large eggs
2 very ripe bananas
1/3 cup coconut oil melted
1 1/4 cup almond flour (or 3/4 cup buckwheat)
1 cup Vegiday vanilla protein powder
4 tbs maple syrup (optional)
1/2 tsp baking soda
1 tsp baking powder
Pinch of Sea salt
3 large carrots blitzed in food processor (or grated)
1/2 cup unsulphured coconut flakes
1/4 cup raisins
1 tbs ceylon cinnamon
1/2 tsp ground nutmeg

Directions: Mix the wet ingredients together then fold in the dry ingredients. Fold in the mixins gently. Pour into a greased loaf pan lined with parchment for easy removal. Bake at 350 degrees for 40 minutes or until cooked through!

Frosting ingredients:
-2 cans full fat coconut milk with hard part scooped out (save coconut water for smoothies)
-1 tsp vanilla bean paste
-Buddha Brands coconut nectar to taste (or honey or yacon syrup)
*whip coconut cream with coconut nectar until smooth. Spread on top of fully cooled cake and enjoy!

One Reply to “Gluten Free, Dairy Free, Sugar Free, Paleo Protein Carrot Cake”

Leave a Reply

Your email address will not be published. Required fields are marked *