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Protein-packed irresistible carrot cake
A protein-packed carrot cake made with coconut flour and topped with a vanilla cream cheese frosting. A lighter take on the classic.
10-12 pieces
Ingredients
4 eggs
2 dl sweetener
4 dl finely grated carrots
1 dl rapeseed oil
4 dl coconut flour
1.5 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
0.5 tsp ground cardamom
0.5 tsp salt
Frosting
500 g light cream cheese
1 ProPud Pudding Vanilla (200g)
4 tbsp sweetener
1 tsp finely grated orange peel (or carrot)
Ingredients
4 eggs
2 dl sweetener
4 dl finely grated carrots
1 dl rapeseed oil
4 dl coconut flour
1.5 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
0.5 tsp ground cardamom
0.5 tsp salt
Frosting
500 g light cream cheese
1 ProPud Pudding Vanilla (200g)
4 tbsp sweetener
1 tsp finely grated orange peel (or carrot)
Instructions
Cake
Preheat the oven to 175°C.
Whisk the eggs and sweetener until fluffy in a bowl. Add the finely grated carrots and oil.
Mix the coconut flour, baking powder, baking soda, cinnamon, cardamom, and salt, then stir into the egg mixture.
Pour the batter into a parchment-lined baking dish, approximately 30 x 20 cm. Bake in the lower part of the oven for about 45 minutes. Let it cool.
Frosting
Whisk the cream cheese and vanilla pudding until airy with a hand mixer. Add the sweetener and orange juice, then spread over the cooled cake. Top with finely grated orange peel or carrot.