Carrot Breakfast Protein Cake from PaleOMG

Yesterday, we had the lovely ladies of Heirloom Living Market at the gym for a meet and greet (don’t worry if you missed them this week, they’ll be back). Since I was running low on food and everything they had looked delicious, I bought this box of awesome:

produce box

I roasted the beets with rosemary, chopped up and sauteed the bell peppers and onions and threw everything else in the fridge. I had a plan for just about everything in the box, except for the carrots. What do you do with carrots besides a hilarious Bugs Bunny impression? Apparently you eat them.

Thanks to the lovely Juli Bauer, I now know what to do with carrots:

Carrot Breakfast Protein Cake

Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
Serves: 8
  • 2 large carrots, finely shredded
  • ⅔ cup almond butter
  • 2 eggs
  • 3 tablespoons raw honey
  • 35 grams (or 1 heaping scoop) Formulx Vanilla Whey Protein (or 2 tablespoons coconut flour if you do not eat use protein powder)
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup raisins
  1. Preheat oven to 350 degrees.
  2. Shred carrots as thin as possible. Place in large bowl.
  3. Add almond butter and eggs and mix well.
  4. Then add honey, protein powder, baking powder and salt and mix well.
  5. Fold in raisins.
  6. Grease an 8×8 glass baking dish with coconut oil, pour batter into the dish and place in oven. Bake for 35 minutes or until the top of the cake has a nice crust to it.
  7. Let cool before cutting.
Makes 8 pieces of cake
It should look like this. No pressure. 

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