Carrot Breakfast Protein Cake

PREP 10 mins
COOK 35 mins
TOTAL 45 mins
Yields 8

INGREDIENTS :

  • 2 large carrots, finely shredded
  • 2/3 cup almond butter
  • 2 eggs
  • 3 tablespoons raw honey
  • 35 grams (or 1 heaping scoop) Vanilla Primal Fuel (or 2 tablespoons coconut flour if you do not eat use protein powder)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 cup raisins

DIRECTIONS :

  1. Preheat oven to 350 degrees.
  2. Shred carrots as thin as possible. Place in large bowl.
  3. Add almond butter and eggs and mix well.
  4. Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
  5. Fold in raisins.
  6. Grease an 8x8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
  7. Let cool before cutting.

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INGREDIENTS :

  • 2 large carrots, finely shredded
  • 2/3 cup almond butter
  • 2 eggs
  • 3 tablespoons raw honey
  • 35 grams (or 1 heaping scoop) Vanilla Primal Fuel (or 2 tablespoons coconut flour if you do not eat use protein powder)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 cup raisins

DIRECTIONS :

  1. Preheat oven to 350 degrees.
  2. Shred carrots as thin as possible. Place in large bowl.
  3. Add almond butter and eggs and mix well.
  4. Then add honey, protein powder, cinnamon, baking powder and salt and mix well.
  5. Fold in raisins.
  6. Grease an 8x8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
  7. Let cool before cutting.

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