Carrot Cake

Ingredients:

• ½ cup almond flour
• ¼ cup or ~ 25 g vanilla flavored protein powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon Baking soda
• ¼ teaspoon Baking powder
• ¼ teaspoon Pink / sea salt
• 1 Organic, pasture-raised egg, room temperature
• 3 tablespoons coconut oil, melted
• 3 tablespoons sunflower or coconut butter, unsweetened
• ⅓ cup granulated monk fruit
• ⅓ cup carrot, grated
• ½ teaspoon pure Vanilla extract
• *optional sprinkle of unsweetened raisins
• *optional sprinkle of raw walnuts

Instructions:

Preheat the oven to 350 degrees and line an 8X4 loaf pan with parchment paper.

In a large bowl combine all wet ingredients: egg, coconut oil, sunflower butter, monk fruit, grated carrot, and vanilla.

In a medium bowl combine all dry ingredients: almond flour, protein powder, baking soda, baking powder, spices and salt.

Gradually add the dry ingredients into the wet and mix until thoroughly combined. Fold in raisins and/or walnuts, if using.

Pour batter into the prepared loaf pan and gently tap against the counter to evenly set.

Bake for about 30-35 minutes or until an inserted toothpick comes out clean. Enjoy!