Bulk Powders Protein Carrot Cake


 

Bulk Powders Protein Carrot Cake

by Justin Donnelly

INGREDIENTS:
Cake:
40g Bulk Powders Rice Protein
30g Bulk Powders Sweet Potato Powder
30g Self Raising Flour
100-150g Shredded Carrot
1 Egg
30ml Egg Whites
75-100ml Almond Milk
20g Chopped Walnuts
1tsp Vanilla Essence
1tsp Cinnamon
Pinch of Salt

Filling:
150g Low Fat Greek Yogurt
Cinnamon
1tsp Gelatin
50ml Hot Water
50ml Cold Water

DIRECTIONS:
1. Grate carrot and set aside, line a 6-7″ cake tin with baking paper and preheat the oven to 160 degrees celsius.
2. Combine all ingredients in a food processor until a pretty stuff mixture is achieved.
3. Using a spoon mix through the carrot, then transfer to the cake tin. Bake for 25 minutes, transfer to a cooling rack until it reaches room temperature.
4. (Filling optional) Stir the hot water with the gelatin until dissolved, then add the cold water. Pour int the yogurt and mix until fully combined. Line the cake tin with cling wrap, pour in the mixture and set in fridge for an hour.
5. Slice the cake in half and place the filling in between to slices.
6. Grab your phone and snap a selfie of you with your marvellous creation and share it with us @bulkpowdersau on instagram.

 

Macronutrient Profile for the whole cake.
Calories – 618
Protein – 68g
Carbs – 68g
Fats – 7g

  • June 14, 2017
  • 7