Carrot and Pear Cake
This recipe is for a delicious and healthy carrot and pear cake with a salted caramel yoghurt frosting. The cake is made with a combination of plain and almond flour, monk fruit sweetener, grated carrots, diced soft dried pears, and pumpkin spice (or cinnamon). The wet ingredients include beaten eggs and coconut oil. The cake is baked in the oven until a skewer comes out clean. For the frosting, mix salted caramel yoghurt and Happy Way Caramel Popcorn Whey Protein Powder until smooth. Once the cake has cooled, cut it into pieces and add the frosting on top for a tasty treat.
INGREDIENTS
FOR THE CAKE:
- 2 carrots, grated
- 70 g soft dried pears, diced
- 1 cup plain flour
- 70 g almond flour
- 60 g monk fruit sweetener
- 1 tsp bicarb soda
- 1 tsp baking powder
- 2 tsp pumpkin spice (or cinnamon)
- 130 ml coconut oil
- 3 eggs beaten
FOR THE FROSTING:
- 3 tbsp salted caramel yoghurt
- 15 g Happy Way Caramel Popcorn Whey Protein Powder
METHOD
Prepare a baking dish with baking paper and preheat the oven to 150°C fan forced.
In a small bowl, mix all the dry ingredients with the pear and carrot until fully combined.
Mix the eggs and coconut oil in a separate bowl.
Combine all ingredients gently together then pour into the tray.
Bake for around 25 mins or until a skewer comes out clean.
Prepare the icing by mixing the yoghurt and protein together until smooth.
Allow to cool then cut into pieces, top with icing and enjoy!