✅ 1 1/2 cups self-raising flour⁣
✅1/2 cup vegan vanilla protein powder (I used – my discount code is “amb-chen” )⁣
✅ 1/2 cup granulated sweetener (can sub for 3/4 cup brown sugar) ⁣
✅ 1 teaspoon cinnamon ⁣
✅ 1/4 teaspoon nutmeg ⁣
✅ 1 cup shredded carrots ⁣
✅ 1/2 cup applesauce ⁣
✅ 1 cup almond milk + more if needed ⁣
*Optional: 1 teaspoon vanilla essence, walnuts to stir through ⁣


✅ 150g firm tofu ⁣
✅ 1 tablespoon lemon juice⁣
✅ 1 tablespoon maple syrup (I used sugar free)⁣


1. Preheat the oven to 175 degrees C/ 350 degrees F, fan-forced. Prepare a loaf tin with non-stick paper.⁣

2. In a bowl, mix together the flour, protein powder & sugar ⁣

3. Add in the applesauce, non-dairy milk and optional vanilla extract. Mix until no dry flour remains. You may need to add a dash more milk if the mixture seems too dry ⁣

4. Gently stir through the carrot shreds and optional walnuts.⁣

5. Transfer the batter to the prepared tin ⁣

6. Bake in the oven for 30-35 mins until a knife inserted comes out clean ⁣

7. Allow the loaf to cool before frosting⁣

8. Make the FROSTING: add the tofu, maple syrup and lemon juice to a blender and blend until thick & smooth. Smear the frosting evenly over the carrot cake loaf before slicing.⁣
*Storage tips: in an airtight container in the fridge for up to 3 days⁣

Serving suggestions: slightly warm, with a smear of nut butter

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