Hayl's Kitchen

1 Preheat oven to 350°F.
2 Line the bottom of 3 7” loaf pans with parchment paper rounds and spray the sides with non-stick cooking spray. See notes for 1 pan.Parchment paper is essential on the bottom or the cake will stick.
3 Shred carrots using a grater or food processor. Don’t use store-bough shredded carrots.
4 In a large bowl, combine flour, protein powder, baking powder, cinnamon, nutmeg, salt and sweetener, and stir.
5 Add in carrots and stir again to combine.
6 In a medium bowl, whisk egg, almond milk, applesauce, coconut oil, maple syrup and vanilla.
7 Pour wet ingredients into dry and gently fold to combine. DO NOT OVER-MIX or too much gluten will form from the wheat flour. Few lumps are okay.
8 Gently fold-in optional mix-ins: Chopped walnuts, pecans or raisins.
9 Divide batter equally between pans and spread out with a spoon/spatula to smoothen the tops.
10 Bake on center rack for 25 minutes, until a tester inserted into the center comes out clean and center of cake is springy to touch.
11 Transfer to a cooling rack to cool completely. It is very importat that the cakes are completely cooled to room temperature when you frost them.
To frost:
1 In a small bowl combine yogurt, protein powder and option stevia sweetener. Stir until uniform.
2 Invert one cooled cake on a surface, spread ¼ of the frosting over it, repeat with the other 2 layers and then spread the rest of the frosting along the sides of the cake.
3 Top with chopped pecans or walnuts if desired, and serve!