Carrot Cake

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Serves 4

Did someone say cake? Oh yes, we have cake and it’s healthy! Gather around, share with friends, savour with a black coffee. It’s time to indulge guilt-free.

Ingredients

-1 medium carrot, grated large handful of ripe banana, mashed
-60g (2oz) walnut halves (reserve some for the topping)
-3 scoops of The Six Pack Revolution Vanilla Caramel Heaven Post Workout Protein Shake Powder
-45g (1/3 cup) oats
-100ml (6½ tbsp) unsweetened almond milk
-1 flat tsp baking powder
-½ tsp cinnamon

FOR THE TOPPING
-1 heaped tbsp full-fat Greek yogurt OR Greek-style soya (soy)-based vegan yogurt
-sprinkle of walnuts

Instructions

Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
Crush the walnuts by placing them in a clear bag and bashing with a rolling pin until they are in small pieces.
Add all the ingredients except for the topping to a mixing bowl, combine thoroughly and pour into a baking parchment-lined loaf tin.
Place in the oven for 30 minutes or until cooked through.
Remove the cake from the oven then leave to cool slightly in the tin, before turning out onto a wire rack to cool completely.
To make the topping, spread the yogurt over the top of the cake with the back of a spoon and scatter over the remaining crushed walnuts.

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