Well that’s a mouth full, isn’t it?

This cake is probably my most favorite cake I’ve ever made. Which is silly because it’s so so simple. Simple and delicious. That’s my favorite kinds of food.

I’m watching ‘Sixteen Candles’ right now. What a classic. I miss movies like that. The ones that were produced before I was born.

Oh sh*t, I’m watching ‘The Breakfast Club’ now. BEST NIGHT EVER.

So I’m heading to South Dakota today. Got a sweet little wedding reception to go to. We’re staying at a cabin, going to a lake, drinking some ice cold beverages, and probably eating a lot of food. The bride likes to eat, which is why I really like her, among other reasons, so we will be chowing down on a regular basis. Let’s talk about what I’m packing in my cooler to share with the other lovely people going.

  1. A sweet potato and chorizo egg casserole
  2. A potato and breakfast sausage egg casserole
  3. This delicious carrot breakfast protein cake
  4. Chocolate zucchini muffins from my zucchini bread recipe
  5. Bacon wrapped cream cheese stuffed jalapeños
  6. Food Should Taste Good sweet potato chips
  7. Chili Lime plantain chips from Sprouts
  8. Sandwiches for the lake made with gluten free bread, kerrygold cheddar cheese, turkey and ham (wish me luck that this bread doesn’t taste like balls)
  9. Larabars
  10. Quest Bars
  11. Fruit and nut trail mix – almonds, pecans, cashews, dried mango, and raisins
  12. Chocolate and nut trail mix – almonds, pecans, cashews, dark chocolate drops (fancy m&m’s), and dark chocolate peanuts
  13. Coconut water
  14. Strawberry flavored soda water
  15. Lime flavored soda water

That’s all I got. I think. I’m sure a few other snacks made it in there. No, not all of these foods are paleo. Neither are my friends. And I like making them happy. That’s the point of spending hours in the kitchen getting ready for a 3 day trip.

Moving on. I’m actually really excited about this trip now, mainly because now I get to take a couple rest days. I did CrossFit and ran every day for 6 days in a row, and I’m slightly miserable. When I was competing in CrossFit, it was normal to feel this miserable. But now I don’t really like that feeling. I like feeling sore. I like feeling like a worked hard. But I don’t like feeling like my limbs may snap if I step on a crack wrong. And that’s how I’m feeling right about now. My ankles, my wrists, my shoulders. They are all about to break. Is the age of 25 when I start to break down? My friend Kam said it was. What a bummer.

kloveyoubye!

Want to save this recipe?
Just enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.
Print

Carrot Breakfast Protein Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 52 reviews

  • Yield: 8 1x

Ingredients

Scale
  • 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

Instructions

  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 8×8 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.

Notes

Makes 8 pieces of cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

_____________

More Ways to Use Protein Powder:


Almond Joy Protein Shake

Protein Banana Bread Breakfast Bars

______________

Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

PaleOMG + Real Plans

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

 

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

186 Comments

  1. Jackie says:

    I went to double this recipe and totally accidentally tripled the eggs. They still turned out FANTASTIC 🙂

  2. Cheryl K. says:

    OMG is right! This recipe rocks! I made it with sunflower seed butter instead of almond butter and it’s absolutely delish! Thanks for putting it together!






  3. Kim says:

    Try Trader Joe’s orange flavored dried cranberries instead of the raisins in this, they give this cake more of a pep, plus I love the orange and cinnamon combination. This is my go-to travel/hotel stay recipe for breakfasts/snacks. Do NOT use egg protein powder in this though, I experimented with that one time and the result was a shriveled up, chewy-sponge like “thing” that tried to resemble a cake, but miserably failed.






  4. Emily says:

    Real good! I made it with parsnip (’cause I had some in my freezer from my farm share) and it was yummy! It almost seemed dry (coulda been from the parsnip) but then I’d hit and raisin and BOOM! I call it recovery cake and it’s my treat after orienteering!






  5. Jessica says:

    I know there’s already a zillion comments on here telling you how good these are – but yeess oh man these are so good. Thank you, my man loved them too (although I sort of wish he didn’t because now I have to share them). I made them as muffins and they are awesome. Super duper delicious thank you so much!!






  6. May Alfano says:

    Juli,
    Do you post nutritional facts with your recipes? I love this recipe and so many others of yours!
    Thanks, May

    1. juli says:

      nope, i don’t do that

  7. Lynne says:

    .Here come the subs lol…..first, thank you again for such a delightful, upbeat and informative site! Ive been on my eating journey for over 4 months and have settled into a life style of healthy eating that I know I can do for the rest of my life. Minus 20lbs I know its working. Thanks for sharing your wonderful recipes and sense of humor.
    And now for the subs, making this for my slowly but surely converting adult son, who had a hankering for his favorite carrot cake. Had no raisins, short on carrots but long on sweet potatoes. Doubled the recipe with 1/2 carrots 1/2 sweet potatoes, used maple syrup to sweeten (short on honey) which according to the batter taste, helped give it a raisin base taste. Cooking now. Cross your fingers….woop! tastes great!!! It didnt rise as high but tastes great!






  8. Michelle says:

    Made this cake this morning just cause. Well it saved our butts. The husband and I took shifts sitting with his mom in the hospital and there was no time to eat. So we would just cut a slice chug back some water and head off. Everyone home now and finally fed a decent meal. Thanks.

  9. Shayne says:

    I came across this recipe as I was searching for breakfast ideas to use up a host of carrots. I had all of the ingredients and made it this morning. All I can say is thank you – this was awesome!






  10. Jodi King says:

    I don’t even know why I bother doing an Internet search for a breakfast muffin or whatever it is I’m looking for. I should just come to your website first! I know you would have exactly what I want!! Thank you for all the goodness you always give us!!

    1. juli says:

      this comment is the best!!!!