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MOIST CARROT CAKE

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 

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.

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