Carrot Cake

Ingredients 

2 c shredded carrot
2/3 c whole wheat pastry flour
1/2 c vanilla protein powder
1/2 c almond meal
1/2 c natural sweetener (or coconut palm sugar )
1/4 c coconut oil
2/3 c unsweetened applesauce
1 tsp vanilla extract
1/2 c almond milk
1 eggs (room temperature)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp nutmeg 
1/2 c walnuts

Cream cheese frosting
1 c extra light or FF cream cheese (room temperature)
1 scoop vanilla protein powder
1/4 c natvia icing mix (or a fine sweetener)
1 teaspoon vanilla extract
pinch salt

Directions
  1. Preheat oven to 175°C. Line an 8×8″ loaf tin with baking paper. Set aside.
  2. In a large bowl, mix the flour, protein powder, baking soda, baking powder, salt, cinnamon, ginger and nutmeg together. Set aside.
  3. In another large bowl, whisk the sweetener, applesauce, oil, egg and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients gently mix until just combined. Gently stir the almond meal and shredded carrots. *add walnuts here.
  4. Pour the batter into the tin. Bake for 50-60 mins or until a toothpick inserted into the centers comes out clean, cover with aluminum foil half way (about 30 mins) to prevent the top from burning.
  5. Place onto a wire rack and allow to cool completely before icing.
  6. Frosting: Place all the frosting ingredients into a large bowl and beat on medium speed until smooth, about 2 minutes (this can be done without an electric mixer, I just mash with a fork but you need room temp cream cheese).
  7. Once the loaf has cooled evenly spread the frosting over the top. I had no left over walnut to sprinkle on top so I added some shredded coconut.
Serves 12.