NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1.5 scoops unflavored collagen peptides

0.25 cup oat flour

1 cup grated carrots

1 tbsp maple syrup

1 tsp ground cinnamon

0.25 tsp ground nutmeg

0.5 tsp baking powder

0.25 cup plain almond yogurt

1 tbsp vanilla plant-based protein powder

1 tsp lemon juice

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish with coconut oil.

• 2

  In a medium mixing bowl, whisk the eggs and maple syrup together until well combined, then fold in the grated carrots.

• 3

  Add the oat flour, collagen peptides, cinnamon, nutmeg, sea salt, and baking powder to the wet mixture, stirring until the batter is smooth and uniform.

• 4

  Pour the batter into the prepared baking dish and bake for 22-25 minutes, or until the center is firm and a toothpick comes out clean.

• 5

  While the cake is baking, prepare the frosting by whisking together the almond yogurt, vanilla protein powder, and lemon juice in a small bowl until thick and creamy.

• 6

  Remove the cake from the oven and let it cool for at least 10 minutes before spreading the dairy-free frosting over the top and serving.