Protein Carrot Cake

Line a loaf pan with parchment paper and set aside until the cake batter is ready.

Rinse and peel 2-3 medium carrots. Using a grater, hand grate those peeled carrots into a small bowl. Pack the now shredded carrots into a one cup measuring cup tightly. Set aside.

Put the cottage cheese in the food processor and blend it until smooth and fluffy, about 1-2 minutes. Leave in the food processor until you are ready for it.

In a large mixing bowl, whisk together the eggs, vanilla, cottage cheese, and coconut sugar until all incorporated. Whisk in avocado oil into the wet ingredients until that is also mixed in.

Add the almond flour, cassava flour, protein powder, baking soda, baking powder, salt, and all your spices (cinnamon, ginger, nutmeg, cloves, cardamom) to a separate medium mixing bowl. Whisk gently to combine.

Pour the dry ingredients into the wet ingredient bowl and fold the dry ingredient mixture into the wet ingredients using a silicone spatula until fully combined. Make sure there are no clumps of flour or protein powder. 

Next, fold in the grated carrots, walnuts, and raisins into the cake batter until all incorporated.

Pour the batter into the prepared parchment-lined loaf pan and smooth it out evenly so no spots in the loaf are thicker than others.

Bake carrot cake loaf for 35-40 minutes until a toothpick comes out clean when poked in the middle of the loaf.

While the cake bakes, prepare the frosting. Add the softened cream cheese, greek yogurt (or Skyr), protein powder, powdered sugar, vanilla, and cinnamon to a medium mixing bowl. Whisk until perfectly smooth and combined.

Allow the cake to fully cool before frosting. Spread the cream cheese frosting evenly over the top and garnish with additional chopped walnuts and shredded carrots if desired.