Carrot Breakfast Cake

Mmmm… there are few things I’ve loved more this month than tea, friends, and a cozy-up book on a rainy night. And tonight I was able to add a simple carrot cake to the mix. Score!

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Thanks to Juli @ PaleOMG for this recipe! (her pic below as well)

http://paleomg.com/carrot-breakfast-protein-cake/

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Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
Serves: 8
Ingredients
  • 2 large carrots, finely shredded
  • ⅔ cup almond butter
  • 2 eggs
  • 3 tablespoons raw honey
  • 35 grams (or 1 heaping scoop) Formulx Vanilla Whey Protein Powder (or 2 tablespoons coconut flour if you do not eat use protein powder)
  • 1 tablespoon cinnamon
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup raisins

After debating, I decided to include this recipe in “Something Sweet,” but it isn’t very sweet without something extra on top. I’d highly recommend fresh raspberries, jam, or almond butter.

Instructions
  1. Preheat oven to 350 degrees.
  2. Shred carrots as thin as possible. Place in large bowl.
  3. Add almond butter and eggs and mix well.
  4. Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
  5. Fold in raisins.
  6. Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
  7. Let cool before cutting.
Makes 8 pieces of cake
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