HIGH PROTEIN VEGAN CARROT CAKE SLICE

Dive into this delicious, healthy and high protein twist on a vegan carrot cake. Introducing, the carrot cake slice - the perfect on the go snack!

Ingredients: For the carrot cake slice:

• 2 cups shredded carrots
• ½ cup plant butter (such as Fix & Fogg everything butter)
• 2 Tbsp Maple Syrup
• 1 tsp Vanilla Extract
• ¼ cup Vanilla plant-based protein powder
• ⅓ cup almond meal
• ⅓ cup Oat flour (blend oatmeal up)
• 2 Tbsp coconut flour
• 2 Tbsp flaxseed
• 1 Tbsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• A pinch of salt

For the frosting:

• ½ cup + 2 Tbsp Angel Food Cream Cheese (or any plant-based cream cheese of your choice)
• Dash of plant-based milk (such as almond milk or coconut milk)
• 3-4 Tbsp Icing Sugar (adjust to taste)

Instructions:

1. In a large food processor, combine the shredded carrots, plant butter, maple syrup, vanilla extract, and the oatmeal, blend until smooth.
2. Add the vanilla plant-based protein powder, almond meal, coconut flour, flaxseed, cinnamon, ginger, nutmeg, and a pinch of salt to the bowl. Stir until all the ingredients are well combined.
3. Press the carrot cake mixture into a lined square baking dish or silicone mould, making sure to spread it evenly.
4. Place the dish or mould in the refrigerator to chill for at least 1-2 hours, or until the cake is firm and set.
5. Meanwhile, in a separate bowl, whisk together the Angel Food cream cheese, a dash of plant-based milk, and icing sugar until you achieve the desired frosting consistency. Adjust the amount of icing sugar to taste.
6. Once the carrot cake slice is chilled and firm, remove it from the refrigerator and spread the frosting evenly over the top.
7. Place the carrot cake slice back in the refrigerator for another 1-2 hours to allow the frosting to set.
8. Once the frosting is set, remove the carrot cake slice from the refrigerator and cut it into squares or slices. Serve and enjoy your delicious raw vegan high-protein carrot cake slice!

Note: Store any leftover carrot cake slices in an airtight container in the refrigerator for up to 5 days. Enjoy!