Carrot Protein Cake Version 1

Directions

1. 1
   Preheat the oven to 180C (350F). Line a 20cm cake tin with silicone baking paper and set aside.
2. 2
   Place the whole eggs, egg whites, coconut sugar, and macadamia nut oil in the bowl of a mixer.
3. 3
   Mix or whisk together until the sugar dissolves. If using a stand mixer, the paddle attachment is fine.Sift together the whey protein isolate, coconut and almond flours, baking powder, and spices.
4. 4
   Add to the egg mixture and mix until the batter is smooth.
5. 5
   Add the grated carrot and mix until incorporated.If you like, at this point you can fold through some chopped raw walnuts or sultanas, as desired.
6. 6
   Transfer the batter to the prepared cake tin and bake at 180C (350F) for about 30 to 35 minutes. It is cooked when a skewer, inserted into the centre of the cake, comes out clean.Leave to cool completely in the tin before turning out.
7. 7
   Serve plain, with a dollop of thick Greek yoghurt, or frost as desired!This cake keeps for several days if stored in an airtight container, in a cool, dry spot.Preheat the oven to 180C (350F). Line a 20cm cake tin with silicone baking paper and set aside.
8. 8
   Place the whole eggs, egg whites, Norbu (or other sweetener), and macadamia nut oil in the bowl of a mixer.
9. 9
   Mix or whisk together until the sweetener dissolves. If using a stand mixer, the paddle attachment is fine.Sift together the whey protein isolate, almond flour, baking powder, and spices.
10. 10
    Add to the egg mixture and mix until the batter is smooth.
11. 11
    Add the grated carrot and mix until incorporated.If you like, at this point you can fold through some chopped raw walnuts or sultanas, as desired.
12. 12
    Transfer the batter to the prepared cake tin and bake at 180C (350F) for about 30 to 35 minutes. It is cooked when a skewer, inserted into the centre of the cake, comes out clean.Leave to cool completely in the tin before turning out.
13. 13
    Serve plain, with a dollop of thick Greek yoghurt, or frost as desired!This cake keeps for several days if stored in an airtight container, in a cool, dry spot.
14. 14
    Whisk together all ingredients in a bowl. Use to frost cakes, cupcakes, or serve with your favourite dessert.