Free-From Protein Carrot Cake 

Ingredients:

Cake:

90g Gluten Free Oats

70g Vanilla Whey Isolate Protein

75g Stevia

1 tbsp Cinnamon

1 tsp Baking Powder

200g Shredded Carrots

30g Chopped Walnuts

30g Raisins

1tbsp vanilla extract

2tbsp unsweetened almond milk

3 Large Eggs

Frosting:

100g Vanilla Lactose Free Yogurt

150g Lactose Free Cream Cheese

1tsp vanilla extract

2tbsp stevia

Directions:

1. Preheat oven to 180 degrees Celcius

2. Line 2 bread tins with baking paper

3. Mix together dry cake ingredients thorouglly

4. Mix together wet cake ingredients

5. Mix dry and wet cake mix together thorouglly

6. Separate mix evenly into two tins

7. Bake for 15-20 minutes or until browned (remember not to overbake, as the whey protein has a tendency to dry out quicker)

8. Let cook for 1 hour

9. Whip together Frosting ingredients until a thick and creamy texture

10. Use icing to bind the two cake loaves, and top with it 🙂

11. Enjoy xxx

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