Wednesday, August 7, 2013

Paleo Breakfast Carrot Cake


I'll admit, I was in a rush making this one. I had super sweet baby organic carrots on hand, and didn't bother to steam or puree them before turning them into a microwave cake. You can see the orange chunks in the photo. If you have very large, firm carrots (or have texture issues) I'd suggest you steam your carrots and run them through a microwave first.

I sweetened my cake with ripe banana, which allowed me to use only a smidge of added sweetener. I would say your taste buds and protocol will dictate how you want to proceed. You could use more or less banana, and experiment with raw honey, maple syrup or stevia.


Paleo Breakfast Carrot Cake

1 scoop natural hemp protein powder
1 tbs. coconut flour
1 egg
1/2 small ripe banana, mashed
1/4 cup carrot puree (could use canned pumpkin or cooked, mashed sweet potato)
1 tsp. maple syrup
1 tsp. cinnamon
1 tsp. vanilla extract
1 tbs. unsweetened almond milk
a few raisins and/or chopped raw nuts (if desired)

Combine all ingredients in a microwave-safe container, stirring well with a whisk to remove any lumps. Microwave for 3 minutes or until set. I drizzled a little more almond milk and shook a little cinnamon over the top before I ate mine.


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