NUTRITION

SERVINGS

INGREDIENTS

1 cup grated carrots

0.5 cup oat flour

1 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup unsweetened applesauce

1 tsp ground cinnamon

0.5 tsp ground ginger

1 tsp baking powder

0.25 oz raw cashews

0.5 tbsp maple syrup

1 tbsp unsweetened almond milk

0.25 tsp sea salt

PREPARATION

• 1

  Preheat oven to 350°F and grease a small oven-safe dish or ramekin.

• 2

  Soak the raw cashews in hot water for 15 minutes to soften for the frosting.

• 3

  In a medium bowl, whisk together the oat flour, vanilla protein powder, cinnamon, ginger, baking powder, and sea salt.

• 4

  Stir in the grated carrots, egg whites, and unsweetened applesauce until a smooth batter forms.

• 5

  Pour the batter into the prepared dish and bake for 22-25 minutes until a toothpick comes out clean.

• 6

  While the cake bakes, drain the cashews and blend with maple syrup and almond milk until a velvety frosting forms.

• 7

  Allow the cake to cool slightly before spreading the cashew cream frosting over the top.