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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