Uncanny Pantry

Nutritional Info (per piece)

Protein (g)	Carbs (g)	Fiber (g)
16	12	4

See details here.

Recipe

Ingredients

• Dry Ingredients
• 1 ¾ cups almond flour
• 1/2 cup sweetened vanilla protein powder
• 1 tbsp chia seeds
• 2 tbsp ground flaxseed (optional)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 ½ tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger 
• ½ tsp cardamom
• 1/4 tsp salt
• Vanilla powder
  
• Wet Ingredients
• 2 large eggs
• 1/4 cup Greek yogurt
• 2 tbsp cottage cheese, mashed
• 1/4 cup melted coconut oil (or olive oil)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
  
• Add-ins
• 1 ½ cups grated carrots (about 2 medium)
• 1 small grated apple, gently squeezed (about 1/2 cup)
• 1/3 cup chopped walnuts
• 2 tbsp unsweetened shredded coconut
• Cream Cheese Protein Frosting
• 4 oz cream cheese, softened
• ¼ cup Greek yogurt
• ½ cup sweetened vanilla protein powder
• 1–2 tsp maple syrup
• Vanilla powder

Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan.
2. In a large bowl, mix all dry ingredients.
3. In another bowl, whisk eggs, then stir in yogurt, cottage cheese, oil, maple syrup, and vanilla.
4. Stir the wet mixture into the dry, then fold in carrots, apple, walnuts, and coconut.
5. Let batter sit 5–10 minutes so chia seeds hydrate.
6. Pour into pan and smooth the top.
7. Bake for 30–35 minutes, until center is set and a toothpick comes out clean.
8. Cool completely.
9. For the icing: beat everything together until smooth and fluffy. Chill until ready to spread. then frost and chill before serving.

A very convincing carrot cake with cream cheese icing. (Peanut Gallery review: “Hm! That’s pretty good.”) I mixed the icing by hand, recommend a mixer if you have one for smoother results.