1 min read
Venetian Carrot Cake
A twist on the original carrot cake, made with Clean Lean Protein Just Natural.
Ingredients
Cake:
225g Almond Flour
1 Serve Clean Lean Protein Just Natural
250g Carrots, grated
75g Sultanas
60ml Rum or Rum Essence mixed with Water
125g Erythritol
125ml Avocado Oil
3 Eggs
1 tsp Vanilla
½ tsp Nutmeg
1 Lemon, zested & juiced
¼ cup Pinenuts, toasted
Vegan Cream Cheese Icing:
240g Vegan Cream Cheese
Juice and rind of 1 Lemon
1 cup sugar free (xylitol) icing sugar
Most people know and love carrot cake, but very few know this carrot cake recipe. Its really unique. Made with Clean Lean Protein Just Natural for an extra protein hit.
Inspired by Nigella, healthified by Kerry Locatelli. We just know you’ll love this carrot cake recipe!
Method
Add the sultanas and rum (or rum essence in water) to a pot and bring to the boil. Simmer for a few minutes (this will cook off any alcohol and just leave you with the flavour and juicy plump sultanas). Put into a bowl to cool.
Mix the erythritol and oil.
Add the eggs and vanilla and continue to mix.
Add the almond flour, Clean Lean Protein, lemon juice and zest, and nutmeg. Mix to combine.
Add the carrots and sultanas and mix again.
Put into a greased cake tin and sprinkle with the toasted pinenuts.
Bake at 160C (fan forced) or 180c (conventional) for 30-40mins, keeping a close eye on the cake so it doesn’t burn.
Allow the cake to stand for at least 10mins.
This cake is just beautiful served on its own or with cream cheese icing.
Enjoy!
Vegan Cream Cheese Icing:
Soften the Vegan Cream Cheese (best done by leaving it out the fridge and letting it get to room temperature) and mash it with a fork.
Add the lemon juice and rind and mix well.
Add the sugar free icing sugar and mix with a handheld electric beater.
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