RECIPE FOR EXTRA-MOIST CARROT CAKE

Carrots have a good reputation for a reason. These root vegetables contain beta-carotene, which is the precursor to vitamin A and the reason for carrots’ bright orange colour, as well as countless other vitamins and nutrients. For example, they also contain a dietary fibre that keeps us feeling full for a particularly long time. A series of vitamins (B, C & E) and minerals (potassium, magnesium and calcium) make this vegetable a healthy ingredient in both savoury and sweet dishes.
 

Good to know
Store the carrots without their green stalks in the crisper drawer of your fridge. As the carrot itself is actually a root, it will try to keep its green leaves healthy for longer – and will shrivel faster as a result. The most valuable nutrients are actually in the carrot’s outer peel. You should therefore brush it clean and avoid peeling it.
 

The healthy fats from the walnuts and coconut flour help the body to absorb the vitamins E and A in the cake. This is because the two vitamins are fat-soluble. When combined with fat, our bodies can absorb them far more easily during the digestive process. Last but not least, this cake has an impressive dose of protein. We have our whey protein to thank for that.
 

By the way: You can swap out vanilla whey powder for another flavour from our range if you’d prefer. It’s entirely up to you – you can make our high-protein carrot cake to suit your taste! 

1. First of all, preheat your oven to 170°C and get all your ingredients ready.
 

2. Combine the flour and protein powder in a bowl with the cinnamon, baking powder and salt.

3. In a separate bowl, whisk the eggs until light and fluffy. Time spent beating the eggs will create a creamy egg mixture – and give you a quick arm workout on top! So, use a hand whisk and leave the electric mixer in the cupboard.
 

4. Add the xylitol and yoghurt and then pour in the protein powder and flour mixture. 
 

5. Stir the mixture until it forms a smooth batter. Add the protein powder and flour mixture to the eggs in small portions and mix it in gently with a whisk. This keeps the mixture nice and fluffy!
 

6. Peel and grate the carrots and chop the nuts.
 

7. Use the whisk to gently mix the grated carrots and nuts into the mixture.
 

8. Leave the mixture to rest for 10 minutes. In the meantime, grease the baking tin with baking spray or a little oil. Then pour the mixture into the tin.
 

9. Bake on the middle shelf for 45-60 minutes. There’s a great trick for testing whether the cake is ready: take a wooden skewer and insert it into the middle of the cake. If it comes out clean, without any mixture sticking to it, then the carrot cake is ready.