Ingredients (for 6 people):

• 20 g of Whey vanilla inshape nutrition
• 250 g grated carrots
• 230 g of flour
• 100 g apple compote
• 40 g cane sugar
• 1 bag baking
• 1 pinch of salt
• 20 cl almond milk
• 50 g d ’Coconut oil inshape nutrition
• 2 tbsp. soup mixture "4 spices"
• 40 g nuts + 15 g nuts to decorate

Frosting:

• 160 g icing
• 1/2 lemon juice
• 1 tsp. soup vanilla extract
• 1 egg white

 

Preparation :

1. In a bowl, mix the flour, yeast, salt, mixture 4 spices and sugar.

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

3. Add the grated carrots and crushed nuts. Mix everything.

4. Pour the preparation into a buttered mold. Bake 40 min at 180 ° C.

5. For the frosting, mix the icing sugar, lemon juice, egg white and vanilla extract until you get a homogeneous paste. Keep in the fridge.

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

7. Add the nuts for the decoration and keep the cake in the fridge.

Tibo's advice : You can keep the carrot cake in the fridge for 4 to 5 days.