A carrot cake that's full of good nutrients and planet-friendly protein? Yes, thank you!
Here’s a different way to enjoy Hey Planet Protein 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!
1 cake (approx. 20 cm round cake)
For the 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
For the frosting
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.