Steph's Carrot Cake

 Carrot cake is without a shadow of a doubt one of my favourite cakes. To be honest at this point in life, I LOVE alllllll the cakes. Seriously though, pre pandemic, if I went out for a coffee with friends and carrot cake was on the menu, I'd have to buy it.

I've been messing about with various recipes and getting creative at home to try and make a carrot cake with a higher protein content and a better nutritional value than the usual carrot cake or shop bought cake. I'm hoping with this recipe I've cracked it and fingers crossed you guys agree.

I've substituted any butter or oil for coconut oil and added a full pot of vanilla Greek style protein yoghurt for added moistness and obvs protein! My recipe also contains the added delight of desiccated coconut and rather than your usual cream cheese icing, my very own iced coconut topping.

The recipe is pretty simple and can be used in a 2lb loaf tin or an 8" round cake tin. 

Ingredients 
2 large carrots grated
2 large eggs
1/2 cup melted coconut oil
1/4 cup of shredded coconut
200g plain high protein Greek yoghurt
1/2 cup raisins
1/4 cup of chopped walnuts
1/4 cup dark brown soft sugar
1/4 cup caster sugar
1 tsp cinnamon
pinch of Chinese 5 spice
1 1/4 cup of self raising flour

The method is also really easy.
add all ingredients except the flour into a mixing bowl and combine thoroughly, then add the flour and combine before putting in your desired cake tin and cooking in the oven at 180c for 40-45 minutes until a skewer inserted into the centre comes out clean.

Icing
1/4 cup of coconut oil
100g icing sugar 
4 tbsp desiccated coconut to sprinkle on top

Method
Melt coconut oil and combine with icing sugar before pouring on top of your cake and then sprinkling with the coconut. Leave to set completely before serving. Again with all of my recipes, if you give this a go, please email me your result. |I love to see your bakes and my recipes being enjoyed in your homes by your tribes.

Fun fact for you! National Carrot Cake Day is on February 3. Carrots contain a natural sweetness that’s just perfect for cake. Many historians believe the cake originated in the Middle Ages when sugar and other sweeteners were scarce. (Carrots were used as a substitute.)
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Nutritional values are as follows, this cake makes 8 portions 
Cals 306
Carbs 40.5g 
Fat 7.0g
Protein 6.9g