Our bars are filled with organic dates, roasted nuts - and lots of sustainable protein, iron and B12. You can get many of the nutrients you would normally get from meat and dairy from Hey Planet bars and you can easily add them to this delicious carrot cake.
Here’s a different way to enjoy the bars - in a carrot cake! And although carrot cake doesn’t exactly scream nutrition and healthy eating, this carrot cake is in fact a healthy snack for anyone who is caring about health and the wellbeing of the planet. It’s gluten free, and is easy to make!
Gluten Free Carrot Cake with a Protein Kick
1 cake (approx. 20 cm round cake)
1 dl almond milk
3 peeled apples
1 dl water
0,5 dl sunflower or rapeseed oil
100 g sugar
50 g muscovado sugar
1 tsk vanilla sugar
180 g rolled oats (blended to flour-like consistency)
1,5 tbsp flea seed shells
2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsk cardamom
A pinch of salt
200 g grated carrots
100 g chopped walnuts
1 Hey Planet Apple Cinnamon Protein Bar in small pieces
150 g peeled almonds, soaked overnight
3-4 tbsp maple syrup
1 tsp vanilla sugar
A pinch of salt
Preheat the oven to 180 degrees celsius.
Cut the apples in small pieces and put them in a pan with the water. Bring to a boil and let simmer, until the apples are tender. Blend it to a smooth applesauce. Cool.
Mix oat flour, baking powder, spices and salt in a bowl. Whisk together milk, sugar, 100 g of the applesauce and vanilla in another bowl. Fold in the dry ingredients, until the mixture is smooth. Add the carrots, nuts and bar pieces to the mixture.
Line a 20 cm round baking tin with greased parchment paper or grease a 20 cm round silicone mould. Pour the batter into the tin and bake for 30-40 minutes. Cool the cake completely before adding the frosting.
Mix all the ingredients in a blender except for the almond milk. Blend and add almond milk until you’re satisfied with the consistency. Decorate the cake with walnuts or sliced carrots.