High protein carrot cake

Ingredients:

2 cups gluten free rolled oats (1 cup blended into flour)

1 tsp baking powder

2 scoops vanilla protein powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 cup unsweetened almond milk

2 eggs

1/4 cup coconut oil, melted

14 cup maple syrup

2 tsp vanilla extract

2 medium carrots sheedded

Instructions:

1. Preheat oven to 175°C . Line or lightly grease a loaf tin or small baking dish.

2. In a large bowl, whisk together the oat flour, whole oats, baking powder, protein powder, salt, cinnamon, ginger, and nutmeg.

3. In another bowl, whisk the eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract.

4. Combine wet and dry ingredients and stir until just mixed. Fold in shredded carrots.

5. Pour into prepared tin and smooth out the top.

6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

This recipe yields 10 portions Calories: 150 kcal Protein: 9.4g Carbohydrates: 18g