Hayl's Kitchen

For the Blender Carrot Cake:
1 Prepare Your Baking Station: Preheat your oven to 350°F (175°C) and place the oven rack in the center position. To prevent your healthy carrot cake from sticking, line an 8x8-inch metal baking pan with parchment paper, allowing for a slight overhang on two sides (your "handles").
2 Puree the Wet Ingredients:In a high-speed blender or food processor, combine the raw, roughly chopped carrots (you do not need to grate them!), unsweetened applesauce, nonfat plain Greek yogurt, and eggs. Blend on high for a full 60 seconds.Crucial Tip: The mixture must be completely pureed. Stop to scrape down the sides if necessary to ensure no small carrot chunks are left, as this will affect the cake's delicate texture.
5 Whisk the Protein and Flour: In a large bowl, thoroughly whisk together all your dry ingredients: the flour, vanilla protein powder, unflavored protein powder, baking powder, and stevia. Ensure there are no lumps of protein powder or flour. This guarantees an even rise and prevents dry pockets in your baked cake.
6 Combine Wet and Dry (Gently!)Pour the vibrant wet carrot mixture directly from the blender into the bowl of dry ingredients. Using a large rubber spatula, gently fold the batter together. Use a "cut and fold" motion: scrape the spatula down the side of the bowl, under the dry mix, and fold it over the top.The golden rule: Stop the moment the last of the dry flour disappears. Over-mixing the batter will activate the gluten and the protein powder, turning your light, moist cake into a dense, rubbery mess.
9 Bake to a Moist Crumb:Immediately transfer the finished batter to your prepared 8x8-pan, using your spatula to gently push it into the corners and smooth the top. Bake in your preheated oven for 20 minutes.How to Tell it's Ready: The center should feel gently springy to the touch. A toothpick inserted into the middle should come out clean but slightly moist. Be careful not to overbake, as this cake continues to set as it cools.
For the Protein Chocolate Ganache:
13 Melt the Ganache Base:While the carrot cake is baking, prepare your protein frosting. In a small, shallow microwave-safe bowl, combine the sugar-free chocolate chips and butter. Microwave for 40 seconds total, but stop and stir every 15 seconds to prevent the chocolate from seizing. Once melted, set it aside to cool for exactly 5 minutes (this helps it thicken).
14 Finish the Protein Ganache:Add your chocolate protein powder and unsweetened cocoa powder directly to the bowl of melted chocolate. Gradually whisk in the unsweetened almond milk, adding just 1-2 tablespoon at a time. Whisk vigorously until the ganache transforms into a smooth, thick, and rich consistency.Troubleshooting: If the ganache is too thick to pour, add another splash of milk. If it seems too thin, let it sit for 2 more minutes to firm up.
17 Frost and Serve: While the baked carrot cake is still warm (in the pan or outside of pan), pour the chocolate ganache over the top. Spread it into an even layer. Add some chocolate sprinkles on top if you'd like!Let the cake cool completely so the ganache can set. (if still in pan, lift out using the parchment overhang) Slice into 9 even squares, and dig in!