31
Jul
Protein Carrot Loaf
Reading time - 2 mins
There are many foods that I can’t live without, and one of them is Carrot Cake (that and banana bread, anything chocolate, but butter, pancakes and oats). What food can’t you live without? Here's a yummy recipe of my favourite carrot loaf.
Protein Carrot Loaf is made with bRaw Ultimate Plant Protein.
Ultimate Plant Protein is crafted from high quality, certified organic plant proteins with a blend of ancient grains and superfoods to nourish your body. Dairy and gluten-free, vegan-friendly, plus fortified with digestive enzymes and amino acids, Ultimate Plant Protein provides a complete healthy nutritional solution.
20 min
To Prep
175 min
To Cook
26
Ingredients
Moderate
Difficulty
Wet Ingredients
2 Flax eggs (or 2 eggs)
35ml Coconut oil
150g Unsweetened apple sauce
100ml Unsweetened almond milk
100g Grated carrot, squeezed dry of liquid
1 tsp Vanilla extract
Dry Ingredients
110g Self-raising flour
50g Coconut flour
50g Almond meal
30g bRaw Ultimate Protein - Vanilla
140g Natural sweetener
1 tsp Baking soda
1 tsp Baking powder
1 tbsp Cinnamon
1 tsp Nutmeg
1⁄2 tsp Salt
Icing Ingredients
100ml Full fat coconut cream, chilled in fridge for 24hrs
50g Vegan cream cheese
20g Vanilla protein powder
2 tbsp Natural sweetener, blended into a fine powder
20-35ml Vanilla almond milk
STEP 1
Pre-heat oven to 170C.
STEP 2
Combine wet ingredients in a bowl and dry ingredients in a separate bowl.
STEP 3
Add wet ingredients into dry ingredients and mix until well combined.
STEP 4
Pour mixture into a silicon/lined baking tin and cover tin with foil (my tin is 21cm x 10cm but you can make them into cupcakes or a circular cake too).
STEP 5
Bake for 170-175 min (different size tins will have a different bake time).
STEP 6
Allow loaf to cool for 15 min before removing from pan and letting cool completely.
STEP 7
To make the icing, combine all icing ingredients in a bowl and whisk until smooth.
STEP 8
Spread icing over cooled loaf and decorate as desired.
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