Do you ever get those days where you want nothing more than to curl up with a good book and a huge slice (or maybe an entire tin) of cake?
For me, carrot cake happens to be a personal favourite. There's just something about that combination of moist, sweet cake with creamy cheese frosting. It's unbeatable with a cup of tea, a cup of coffee...even a huge glass of water, for that matter. It's simply the best.
When My Protein got in touch asking if I'd like to review their buckwheat flour (gluten-free, natural and with a delicious, nutty taste), I knew exactly what to make: this Protein Carrot Cake With Macadamia Nut Frosting.
This healthy carrot cake recipe is gluten-free, Paleo, high in protein and free from any refined sugars - what more could you want? It also happens to be deliciously moist and topped with the most incredibly creamy macadamia nut frosting imaginable. Who needs cream cheese?!
Anyway, I know what I'll be serving with my cuppa this weekend.
PROTEIN CARROT CAKE WITH MACADAMIA NUT FROSTING
1 large carrot, grated
1 cup dessicated coconut
3.5 tbsp grass-fed butter, melted
3/4 cup buckwheat flour (I use this one from MyProtein)
1/2 cup vanilla whey (sub with more almond flour if you want to keep it protein-free)
1/4 cup Sukrin reduced fat almond flour
1/2 cup almond milk
1/4 cup water
4 tbsp honey
1 tsp vanilla extract
1 tsp baking powder
For the frosting:
1 cup macadamia nuts, soaked for 2 hours
3 tbsp Lucy Bee coconut oil, melted
2 tbsp honey
1 tbsp lemon juice
1.5 tsp vanilla extract
1) Preheat the oven to 160C, then grease and line a loaf tin. In a blender, mix together the cake ingredients until smooth, then pour into the loaf tin and bake for 30-40 minutes, or until a toothpick comes out clean.
2) Leave the cake to cool as you make your frosting by blitzing together each of the ingredients until smooth and creamy. Add more sweetener or vanilla extract, if desired, then spread over your cooled cake before cutting into slices and enjoying.