This carrot protein cake is a spin on my Banana Double Chocolate Protein Cake and my Strawberry Banana Layered Delight. This is my healthy version of a carrot cake - it not only has vegetables, but it also has tons of protein!

Preheat the oven to 335 degrees. Put all the cake ingredients, except the shredded carrots into a high speed blender and mix until smooth. Then add the shredded carrots and hand mix. You could also add chopped walnuts or raisins. Pour into a pan that is lightly greased with coconut oil. Bake for 30-35 minutes.

Blend all the icing ingredients in a blender until smooth, and add as much as you wish to the cake.

Store the protein cake in the fridge.

Cake:

• 2 ripe bananas
• 20 baby carrots + 10 shredded
• 1 cup of oats
• 3 scoops vanilla protein powder (41g each)
• 1 cup plain Greek yogurt
• 1/2 cup raisins
• 1/3 cup shredded unsweetened coconut
• 1 egg
• 1 tbsp coconut oil
• 1 tsp stevia
• 1 tsp cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 5 twists sea salt
• 1 dash nutmeg

Icing:

• 1/4 cup Greek yogrut
• 1/4 cottage cheese
• 1 scoop vanilla protein powder
• 1/4 tsp stevia