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