Carrot cake

Love carrot cake, but don't love the sugar it contains? Here is my secret recipe to an indulgent, rich tray baked carrot cake that is high in protein and has no added sugar!

Serves 12 - 15

Ø  50g wholemeal flour

Ø  50g hemp protein

Ø  50g whey protein

Ø  5g stevia

Ø  55g butter

Ø  75g quark

Ø  2 whole eggs

Ø  200g carrots

Ø  25g shredded coconut

Ø  1 tsp cinnamon

Ø  ½ tsp mixed spice

Ø  ½ tsp ginger

Ø  150-200ml water

For the icing:

Ø  200g Quark

Ø  60g Whey protein

1.       Grease and line a square baking tray  and preheat oven to 180oC

2.       In a mixing bowel combine all the dry ingredients - hemp protein, whey protein, stevia, coconut, cinnamon, mixed spice and ginger.

3.       In another bowel mix quark, butter and eggs to an even consistency and combine with the dry ingredients, ensuring all ingredients are mixed well.

4.       Peel and grate 200g carrots and add to the mixture.

5.       Slowly add cool water to rehydrate the protein until it forms a thick liquid consistency and place into baking tray and bake for 25-30 minutes. (Warning - the hemp protein means this will not look appealing at this point - just wait until its baked!)

6.       For the icing combine quark and vanilla whey protein and cover cake once it has cooled.

Macros (per serving) 120kcals, 15g protein,4.7 g net carbohydrates, 4.6g fat

To increase calories add walnuts, almonds and dried fruit.

To decrease carbohydrates switch wholemeal flour for ground almonds.