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Protein Carrot Cake

Prep time: 20 minutes

Cooking time: 25 minutes

Number of servings: 12 slices

Nutrition Value 1 slice

Kcal 407

Protein 9.5g

Carbs 23g

Fat 30g


What’s your favourite type of cake? For us, carrot cake has to be way up there.

This tasty carrot cake recipe is high protein and even contains one of your five a day, it’s a win-win. Made with our new Pea Protein Chai Spices Flavour, it’s got a gentle kick that pairs perfectly with the carrot flavour and frosting.


Carrot Cake Ingredients

1 scoop Pea Protein Chia Spices Flavour

3 eggs

50g natural sweetener erythritol /or 200g coconut sugar

240g dairy free butter, room temperature /or coconut oil

270g all-purpose gluten-free baking flour

220g carrots, grated, plus extra to decorate

1 tsp bicarbonate of soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

1 tsp vanilla extract

80g walnut roughly chopped, plus 8-10 to decorate for the top

A handful of pumpkin seeds (optional)


For the cream icing

½ scoop Pea Protein Chai Spices Flavour

300ml full fat coconut cream, whipped

80g cashew nuts

½ tsp ground ginger

½ zest of fresh lemon

4 tbsp agave syrup


Carrot Cake Method

  1. To start, soak the cashews in hot water, just covering them for 15 minutes.

  2. Preheat the oven to 170°C and prepare two 24 cm cake tins, with the base lined with baking paper and the sides greased with coconut oil.

  3. Put the natural sweetener, eggs and butter in a bowl and mix well with an electric whisk until all the ingredients are fully incorporated.

  4. Slowly add the flour, bicarbonate of soda, baking powder, ginger, cinnamon and vanilla then continue to beat until well mixed.

  5. Stir in the grated carrots and walnuts. Mix well.

  6. Pour the mixture into the prepared cake tins and smooth over for an even layer.

  7. Bake for 25 minutes, until golden brown and a toothpick comes out clean from the middle. Leave the cakes to cool slightly in the tins before turning them out on a cooling rack.

  8. While the cakes are cooling, make the cream icing by first draining and rinsing the cashews. Then place them in a blender along with the rest of the icing ingredients and blend on high speed until smooth and creamy.

  9. Spread the icing over one of the cakes then place the second cake on top and spread the remaining icing on top of that. Decorate the top with walnuts, pumpkin seeds and fresh carrot.

We bet this cake won’t be around for long – make it as a weekend treat after a big workout or as a showstopper when the parents come round, it’ll soon be everyone’s favourite kind of cake.

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