
You will need
- 2 cups all-purpose flour
- Or 1½ cups all-purpose flour
- ½ cup almond flour
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ¼ cup Torontana® Sacha Inchi Protein powder
- 1 cup plain yogurt or Kefir
- 3/4 cup sunflower or other vegetable oil
- 1 cup brown sugar
- 3 large eggs
- 2 cups grated peeled carrots
- ½ cup pineapple chunks*
- 1 cup coarsely chopped pecans or nuts of your preference*
*Add-Ins: If you’d like to add raisins or coconut, reduce the pecans (or leave them out) to 1/2 cup. Then, add 1 cup of raisins or shredded coconut. Stick to around 1 or 1 ½ cups total add-ins. Or you can leave the cake without any add-ins.
*Chef Luisa Barrios
- @blubaking
Directions
Heat the oven to 350 °F. Grease an 8-inch round cake pan.
In a medium bowl, whisk flour, protein powder, baking soda, baking powder, salt, and the cinnamon until well blended.
In a separate bowl, whisk the yogurt, oil and sugar. Whisk in eggs, one at a time, until combined.