Carrot Cake Slice
Serve 9
Ingredients:
150g dates, pitted
1 tsp bicarbonate of soda
2 tbsp honey or sweetener (Allulose works well)
1-2 tsp cinnamon (depending on your preference)
2 eggs
1 large or 2 medium Carrots (approx. 150g), finely grated.
150g Greek Yoghurt
1 tbsp neutral oil (I used avocado oil)
2 tsp baking powder
100g wholemeal flour
100g Rolled oats
Method:
Preheat your oven to 180°C and line a 20 × 20 cm square baking tin with baking paper.
In a small bowl, combine the dates, bi-carb soda and boiling water. Leave to soak for 10 minutes.
After 10 minutes, reserve 1–2 tablespoons of the soaking liquid and discard the rest. Mash the dates with the reserved liquid until a paste forms. For a smoother texture, you can blend the mixture instead.
In a large bowl, whisk together the date paste, honey, eggs, Greek yoghurt and oil until well combined. This recipe isn't overly sweet, so if you prefer a sweeter cake, feel free to add a little extra honey or your preferred sweetener to taste.
Grate the carrots into the bowl and stir to combine.
Add the wholemeal flour, rolled oats, cinnamon and baking powder. Gently fold the mixture until just combined, being careful not to overmix. If you'd like, fold through chopped nuts or dried fruit at this stage for extra texture and flavour.
Pour the batter into the prepared baking tin and spread it evenly.
Bake for 30-35 minutes, or until golden and a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely
Serve with some Vanilla Greek Yoghurt or High protein yoghurt with cinnamon for an extra protein boost.
Meal Prep
This can easily be prepped, portioned and frozen for an easy go-to-snack throughout the week.
Nutritional Information:
188 Calories | 6.1g Protein | 4.0 Fat | 32.1g Carbs | 4.4g Fibre Per serve
