Carrot cake is one of my absolute favourite sweet treats. As a huge fan of anything with mixed spice, cinnamon and nutmeg, plus crunchy nuts and moistness from the carrots, this healthy, protein packed version of a traditional classic really hits the spot. Made exclusively for a very special PhD Woman event, I urge you to give this a go – you won’t believe it’s not bad for you!
- 1 cup buckwheat flour
- ¼ cup plain gluten-free flour
- ¼ cup almond flour (I used Sukrin)
- 2 scoops PhD Woman Vanilla Creme Exercise Support protein powder
- 3 carrots, grated
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup walnut pieces
- ¾ cup raisins
- ½ cup natural sweetener (Truvia or other stevia)
- 2 tsp baking powder
- ⅓ cup coconut oil, melted (I used Lucy Bee)
- 2 eggs
- ½ can unsweetened cooked apple slices (I get these from Tesco)
- 1 tsp vanilla extract
- 2 tbsp Skinny Syrup (vanilla/almond) OR honey if not available
- ½ cup almond milk
- Preheat the oven to 190 degrees C and grease and line a rectangular baking tin.
- In a large bowl, mix together the flours, spices, grated carrot, walnuts, raisins, protein powder, sweetener and baking powder.
- Blend together the eggs, coconut oil, apple slices, vanilla extract and skinny syrup (or honey) for about 10-15 seconds until smooth, then pour this into the dry ingredients.
- Gently fold in and add some of the milk, if required, to achieve a thick batter. Pour into your prepared tin, smooth out evenly and bake for around 30-40 minutes until risen, golden and firm to the touch. Leave to cool for a bit, slice up and enjoy!