Carrot Cake with Replenish Vanilla

Ingredients

• 2 cup gluten free flour
• 2 scoops Kissed Earth Vanilla Replenish Protein 
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg 
• 1 cup coconut sugar
• 1/2 cup coconut oil
• 2 sachets Kissed Earth Brilliance Pineapple Coconut collagen
• 4 eggs
• 3/4 almond milk
• 3 cups grated carrot
• 1 cup chopped walnuts 

Frosting

• 250g cream cheese or coconut yoghurt 
• 3-4 tbsp maple
• 1 lemon, squeezed 

Method

1. Preheat oven to 170C and line a cake tin with baking paper.
2. In a mixing bowl combine flour, protein, baking powder, baking soda and spices. Stir to combine.
3. In a separate mixing bowl combine eggs, coconut oil, almond milk, coconut sugar and collagen. Use an electric whisk to combine.
4. Add grated carrot and whisk to combine.
5. Slowly add dry ingredients into wet and using a spatula mix to combine.
6. Stir through chopped walnuts. 
7. Transfer to baking tin and bake for 35 minutes at 170C.
8. Once cooked let cool.
9. Prepare frosting by combing cream cheese or coconut yoghurt with lemon and maple in a bowl.
10. Use an electric whisk, and whisk until light and fluffy. 
11. Smooth over the top of the cake and enjoy.