Josh's super protein carrot cake with protein icing

Josh's super protein carrot cake with protein icing


- 2 Large carrots (2 cups grated)

- 2 tbsp salted caramel noode protein powder.

- 2 Cups flour

- 2 Tsp baking powder

- 1 cup coconut sugar (or 1/4 cup honey or maple syrup)

- 2 Tsp flax seed (to make egg substitute, alternatively use egg)

- 1 Tsp cinnamon 

- 1 Tsp Nutmeg

- 1 Tsp all spice

- 5 dates 

- drops of vanilla extract 

- 1 tsp Apple cider vinegar 

- 1/2 cup of olive oil

- 1/4 cup chopped pecan



- 1 Tbsp vanilla noode protein powder

- vanilla essence 

- 1 Tbsp soy or otherwise non-dairy milk

- 1 Tsp lemon juice

- 1 tbsp coconut oil 


  1. Heat oven to 180c bake.
  2. In a mixing bowl; Sift flour, noode protein, spices and baking powder. Stir to combine. Add sugar.
  3. Add carrots to mixing bowl, mix well and be patient; the flour will draw out the moisture in the carrots. 
  4. Add flax eggs (flax seeds soaked in water 1tsp:1tbsp ratio) or regular eggs. Add oil, vanilla, apple cider vinegar, dates and pecans.
  5. Pour mixture into cake or small baking dish of your choosing. Cook at 180 for 30-35 minutes or until a skewer poke comes out clean.
  6. Combine icing ingredients in a bowl (ensure coconut oil is liquid) and whisk well. Wait for cake to cool before pointing on icing. Topped with chopped pecans and a drizzle of maple syrup.

7. This can be kept in the fridge to set icing well or at room temperature. Enjoy!


Leave a comment

Please note, comments need to be approved before they are published.