Spiced Carrot and Blueberry Cake

Makes: 1 loaf  or 10-12 serves

Spiced Carrot and Blueberry Cake

Ingredients

  • 1 scoop (30g) Bioflex Nutrition Proflex in Vanilla

  • 1 scoop (30g) Micellar Casein in Vanilla - we used Bulk Nutrients

  • 500g grated carrot

  • 3 whole eggs

  • 2 teaspoons vanilla essence

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon clove

  • 350g almond meal

  • 100ml milk of choice

  • 50ml oil of choice

  • 1/3 cup maple syrup

  • 1 cup (150g) blueberries

  • 2 teaspoons baking powder

*Optional toppings: Ricotta with honey drizzle, cinnamon and walnuts.

Directions

  1. Preheat oven to 180 degrees.

  2. Combine all ingredients, excluding blueberries, and mix well.

  3. Fold in blueberries.

  4. Bake for 1-1.5 hours or until cooked through. Cover with foil if needed.

  5. Cool completely in the tin.

  6. Store in the fridge.

Nutritional Information

Per serve (122g) / Per 100g

Energy (kJ): 1070/874 | Protein (g): 13.9/11.4 | Fat (g): 20/16.4 | Saturated Fat (g): 5/4.1 | Carbohydrates (g): 7.3/6 | Sugar (g): 4.9/4 | Sodium (mg): 44/36

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