High Protein Raw Vegan Carrot Cake
A raw vegan carrot cake recipe that is made with protein powder. Only 275 calories and with 10 grams of protein per serve!
Servings 10 slices
Calories 321kcal
Equipment
- 1 Food Processor
- 1 Blender
Ingredients
- 2 carrots
- 12 Medjool dates
- ½ cup vanilla protein powder can be substituted for more almond flour
- ½ cup almond flour
- ¼ cup maple syrup
- ⅓ cup raw cashews
- ¼ cup desiccated coconut
Icing
- 1 cup raw cashews
- 120 ml coconut cream
- ½ juice of, lemon
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Begin by soaking cashews in boiling water, then set them aside. These are for the icing that will be made after the cake.
- Peel and shred the carrots, and remove the pits from the dates. In a food processor, blend the cashews until smooth. Add the dates and blend again. Incorporate the protein powder, almond flour, maple syrup, and desiccated coconut, blending until a sticky mixture forms. Line a dish with crinkled baking paper, press the carrot cake mixture into it, and refrigerate whilst making the icing.
Icing
- After soaking the cashews for 30 minutes to an hour, drain and add them to a blender. Pour in coconut cream, lemon juice, vanilla extract, and maple syrup. Blend until creamy and smooth.
Assemble the cake
- Pour the icing over the top, spreading it evenly. Refrigerate the cake for at least an hour to allow the cake to set. For a firmer consistency, you can also freeze the cake. Best served cold!
Video
Nutrition
Calories: 321kcal | Carbohydrates: 40g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 27mg | Potassium: 456mg | Fiber: 4g | Sugar: 29g | Vitamin A: 2.081IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg