Spiced Wheyhey Protein Carrot Cake
We have an incredible recipe from our Wheyhey Chef Pamela, for you to get busy baking in the kitchen this weekend!
A twist on a carrot cake recipe, this unusual but protein-packed creation really hits the spot if you’re a fan of the traditional treat. With two layers of ‘cookie dough cake’ sandwiching a Wheyhey vanilla ice cream layer, this frozen creation makes an awesome summer treat for any time of day – breakfast, afternoon snack or dessert!
For the carrot cake:
2 x cans butter beans, drained
3 scoops vanilla whey protein powder (I used PhD Nutrition)
2 tbsp pecan nut butter (peanut, almond or hazelnut can also be used)
2 tbsp stevia
2 tsp vanilla extract
2 tbsp Sweet Freedom (honey or agave syrup can also be used)
2 tsp each of ground cinnamon and ground ginger
1 tsp ground nutmeg
2 large carrots, grated
This quantity makes two lots of the cookie dough layer, so split in half. Put the butter beans, protein powder, nut butter, stevia, Sweet Freedom and spices in a high power blender and whizz up until thick, smooth and creamy, then stir in half of the grated carrot. This is your bottom layer – spoon into a loose-bottomed cake tin and smooth over evenly. Place in freezer for at least 4 hours.
For the ice cream filling:
2 x 150ml tubs Wheyhey protein ice cream (can use either Vanilla or Banoffee)
1 frozen banana
2 tbsp coconut milk
1 tbsp Sweet Freedom (honey or agave syrup can also be used)
Take the Wheyhey tubs and banana chunks out of the freezer 10 minutes beforehand, then place in a blender with the other ingredients. Blitz until smooth, then pour this over the frozen base. Return to freezer for at least another 2 hours.
Now it’s time to repeat the process of making the second lot of cookie dough using the remaining other half of the ingredients. Remove cake tin from freezer and spread this mixture evenly on top of the ice cream laSpiced Wheyhey Protein Carrot Cakeyer, then freeze for a further 4 hours.
Ready to serve? Remove the cake tin from the freezer a good 30 minutes beforehand to allow to soften. Run a knife around the edge of the tin, then carefully remove and place on a plate. Slice into 10-12 and enjoy!
Let us know how yours goes, it is well worth giving a go. It is delicious!! 
