Spiced Carrot and Blueberry Cake
Makes: 1 loaf or 10-12 serves
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
Preheat oven to 180 degrees.
Combine all ingredients, excluding blueberries, and mix well.
Fold in blueberries.
Bake for 1-1.5 hours or until cooked through. Cover with foil if needed.
Cool completely in the tin.
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