PROTEIN CARROT CAKE

Cake

• 1/2 cup all-purpose flour 
• 1 cup almond flour
• 4 large carrots
• 2 flax eggs (whisk 2 tbsp flax-meal with 6 tbsp water in a small bowl)
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 1 heaping tsp pumpkin pie spice 
• 1 tsp cinnamon
• 1 tbsp vanilla extract
• 8 medjool dates
• 3/4 cup stevia
• 1/4 cup hot water

Icing

• 1 lemon
• 1 tbsp lemon zest
• 1 serving of Smooth Vanilla Clean Lean Protein by Nuzest
• 1 block of vegan cream cheese
• 1/2 cup of your favorite plant-based yogurt (plain) 

1. Preheat oven to 375°F. Soak the dates in 1/4 cup hot water for about an hour. Grate carrots in food processor. Combine ingredients above - including the date water. Add half of the Smooth Vanilla Clean Lean Protein into the food processor. Process on high until ingredients are well combined.

2. Pour batter into a parchment paper lined baking dish. Bake for 25 min.

3. Combine vegan cream cheese, one scoop (half serving) of Smooth Vanilla Clean Lean Protein, lemon juice, & plant-based yogurt.

4. Allow the cake to cook before icing. Top with lemon zest.