Dairy-Free Carrot Cake

Carrot Cake — with a plant-based protein twist. 🥕💪🔥

Fluffy, spiced, and made with our Greek-style Vanilla Cinnamon Protein Yogurt, this plant-based baddie is thick, creamy, and straight-up dreamy. 🌿✨
✔ 100% organic (because you deserve the best)
✔ Packed with plant-based protein (cake can be fuel, duh)
✔ So thick, so rich, so next-level creamy

WHAT YOU’LL NEED

• 2 cups GF all-purpose flour 
• ⅓ cup vanilla protein powder (or sub more flour)
• ¾ cup Coconut Sugar 
• 1 tbsp cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon salt
• 1 tbsp baking powder
• 1 teaspoon baking soda
• 1 cup dairy-free milk of choice
• ½ cup avocado oil (or any neutral oil)
• ½ cup unsweetened applesauce 
• ⅓ cup Cocojune Vanilla Cinnamon Protein Yogurt (plus more for frosting)
• 2 teaspoons vanilla extract
• 2 cups carrots, grated or shredded in food processor 
• ½ cup chopped walnuts or pecans (optional)

STEPS TO DELICIOUSNESS

1. Preheat the oven to 350°F and line a 9-inch x 9-inch baking dish with parchment paper. Set aside.
2. In a large mixing bowl, whisk: flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, add carrots, applesauce, soy milk, coconut sugar, avocado oil, and vanilla extract. Mix well. 
4. Stir the wet ingredients to the dry then fold in nuts if desired.
5. Pour the batter into the prepared dish.
6. Bake for 30-35 minutes or until golden brown and a pick inserted in the center comes out clean.
7. Cool down for 10 minutes in the pan at room temperature, then cool on a rack completely, about 1-2 hours, before adding any protein yogurt frosting and toppings.
8. Slice into bars, and enjoy! (Store in fridge)