A healthy spin on carrot cake.
Ingredients
or75 grams of dates (1/2 cup)
or75 grams of raisins (1/2 cup)
or75 grams of walnuts, raw, unsalted (1/2 cup)
or2 scoops of vanilla protein powder
or2 tbsp unsweetened vanilla almond milk
or1 1/2 of tsp cinnamon, plus extra for sprinkling
or1/4 teaspoon of allspice
or130 grams of grated carrot (1 1/2 cups)
or1 scoop of vanilla protein powder
or1/4 cup unsweetened vanilla almond milk
or1/8 tsp vanilla extract
or1 pinch of salt, not further defined (0 g)
Preparation
1.
Place the dates and raisins in a food processor or high-speed blender and pulse a few times until broken down Ito pieces. Add the walnuts, proteins powder, almond milk, cinnamon, allspice and salt; blend until combined. Mixture will look very dry and crumbly.2.
Add carrots and pulse until evenly combined (but some texture still remains). It should be a little sticky to the touch. If needed, add a bit more liquid to help it come together (it will depend on how juicy your dates were).3.
Line a 7-by-5 glass baking dish with baking paper and add mixture. Press dough firmly into dish with your hands until evenly distributed. Set aside.4.
Make the icing. Add all remaining ingredients into a small bowl and mix until well combined. Using a spatula, spread evenly over bars. Sprinkle with cinnamon. Place in the fridge to let set for 10-15 minutes. Cut into 12 pieces.
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