Ingredients (serves 6) :

• 20 g Inshape nutrition vanilla whey
• 250 g grated carrots
• 230 g flour
• 100 g applesauce
• 40 g cane sugar
• 1 sachet baking powder
• 1 pinch salt
• 20 cl almond milk
• 50 gInshape Nutrition coconut oil
• 2 tbsp. 4-spice blend
• 40 g walnuts + 15 g walnuts for decoration

Icing :

• 160 g powdered sugar
• 1/2 lemon juice
• 1 tbsp. vanilla extract
• 1 egg white

 

Preparation:

1. Mix the flour, baking powder, salt, 4-spice mix and sugar in a bowl.

2. Add the applesauce, almond milk and coconut oil. Mix well.

3. Add the grated carrots and chopped walnuts. Mix well.

4. Pour the mixture into a buttered baking tin. Bake for 40 min at 180°C.

5. For the icing, mix the powdered sugar, lemon juice, egg white and vanilla extract until smooth. Store in the fridge.

6. Once the carrot cake has cooled, pour the icing over it using a spatula.

7. Add the walnuts for decoration and keep the cake in a cool place.

Tibo's tip: Carrot Cake can be stored in the fridge for 4-5 days.