Directions
- 1Preheat oven to 350F. Lightly grease a 9x13 pan with coconut oil, avocado oil or butter.
- 2Blend oats into a fine oat flour.
- 3Add oat flour, protein powder, cinnamon, baking soda, baking powder and salt to a mixing bowl. Whisk to combine.
- 4To a second bowl add greek yogurt, eggs, maple syrup, almond milk and vanilla extract. Whisk well.
- 5Pour the wet ingredients into the dry ingredients and fold together. Stir in the grated carrot and chopped walnuts.
- 6Pour the batter into the baking pan and smooth out the top. Bake for 35-40 minutes until a toothpick comes out clean.
- 7Let the carrot cake cool completely before adding the icing!
- 8Whisk together the icing ingredients until smooth, then spread over the cooled cake.
- 9Top with chopped walnuts and a sprinkle of cinnamon.
Ingredients
- 2 cups oats
- 0.5 cup vanilla or cinnamon protein powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup plain greek yogurt
- 2 eggs
- 0.25 cup maple syrup or honey
- 0.33 cup almond milk
- 1 teaspoon vanilla extract
- 2 medium carrots, grated
- 0.25 cup chopped walnuts
- 0.66 cup greek yogurt
- 1 serving vanilla protein powder
- 1 tablespoon maple syrup
- 0.25 cup chopped walnuts
- 0.25 teaspoon cinnamon
Equipment
blendermixing bowlswhisk9x13 baking panoven
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