Carrot cake might not seem like the most versatile flavour combination, but let me change your mind right now! From cookies, to porridge, blondies and cakes I’ve made carrot cake everything and it never disappoints!
- 1 cup almond butter
- 1 egg
- 2/3 cup coconut sugar
- 1/2 cup rolled oats
- 1 scoop vanilla protein powder
- 1 medium carrot grated
- 1/4 cup shredded coconut
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 a cup of walnuts
- 120g cream cheese
- 15g vanilla protein powder
1. Preheat your oven to 175°C and line a tray with baking paper
2. In a large bowl combine the almond butter, egg and sugar mixing to combine
3. Add in all the dry ingredients until a sticky dough forms
4. Roll dough into evenly sized balls and place into the tray, press down and then bake for 14-16 minutes or until golden brown allow to cool fully
5. Use an electric mixer to whisk together the cream cheese and protein powder, use a knife to spread on top of each cooled cookie and sprinkle with extra walnuts!
