I love this recipe! ? It’s **packed with protein and has no refined sugar**, making it a **healthy breakfast, pre-workout snack, or guilt-free dessert!** ??? It’s perfectly balanced—not too sweet—plus it’s packed with **protein, healthy carrots, banana, oats, and no added refined sugar!** ??? A delicious and nutritious treat! ?I modified the recipe by adding **protein powder, toasted coconut, and toasted pecans.** ?? Instead of mixing pecans into the cake (where they get soft), I sprinkled them on top for a **crunchy, toasty bite!** ?? This carrot cake is even better the next day after chilling in the fridge—it firms up perfectly! ❄️

Kiana

INGREDIENTS: 

• 1 MEDIUM CARROT OR 8 MINI CARROTS GRATED / FOOD PROCESSOR
• 2 CUP ORGANIC OATS
• 1/2 CUP VANILLA PROTEIN POWDER
• 1 1/2 CUP UNSWEETENED ALMOND MILK
• 2 MEDIUM RIPE BANANAS
• TSP BAKING POWDER
• TSP CINNAMON
• 1/2 CUP TOASTED PECANS
• 1/4 CUP TOASTED UNSWEETENED COCONUT
• 1 CUP UNSWEETENED GREEK YOGURT
• 1/2 CUP REDUCED FAT CREAM CHEESE

DIRECTIONS: PEEL AND MASH BANANAS. GRATE CARROTS IN FOOD PROCESSOR. ADD MILK & CARROTS TO BANANAS MIX WELL. IN SEPARATE BOWL, MIX OATS, PROTEIN POWDER, BAKING POWDER & CINNAMON TOGETHER. ADD OATS TO CARROT MIXTURE. BAKE 30-40 MIN 350 DEGREES. IT'S DONE WHEN A TOOTHPICK COMES OUT CLEAN.

FROSTING: MIX GREEK YOGURT & CREAM CHEESE WITH A LITTLE MAPLE SYRUP TO TASTE.  TOAST PECANS AND COCONUT. ALLOW TO COOL AND SPREAD FROSTING ON TOP. SPRINKLE WITH PECANS AND COCONUT. ENJOY!