Carrot cake with A2 protein frosting

If you don't know what to bake on a gray Sunday, here is one of our favorite recipes for you: Juicy carrot cake with A2 protein frosting. The first healthy frosting made from A2 milk that you can enjoy on your cake without regrets. Our carrot cake recipe is super easy and quick to make and is also gluten-free and sugar-free.

Ingredients for a loaf pan

• 120 g gluten-free oat flour (or a flour alternative that is acceptable to you)⠀
• 300 g carrots, freshly grated⠀
• 80 ml maple syrup (or liquid honey) ⠀
• 2 organic eggs (if vegan: soak 2 teaspoons of flax seeds with 2 tablespoons of water)⠀
• 60 g coconut oil (melted)⠀
• 150 ml plant-based milk ⠀
• 2 tsp cream of tartar baking powder ⠀
• 50 g pecans (small crumbled)⠀

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Spices:⠀

• 1 tsp ground ginger⠀
• 1/2 tsp Ceylon cinnamon ⠀
• 1 teaspoon vanilla extract
• 1 pinch of salt ⠀

For the frosting: ⠀

• 200 g coconut yoghurt
• 40 g A2 goat casein⠀
• 1 teaspoon vanilla extract
• optional: ground nuts as a topping

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preparation

1. Preheat the oven to 180°C hot air.

2. Peel and grate the carrots. Mix all the ingredients for the dough (except the pecans) together and fold in the nuts at the end. If the dough is too liquid, add a little more oat flour. The consistency depends on the water content of the carrots.

3. Place the dough in a greased loaf pan or one lined with baking paper and bake for 30 minutes. ⠀ ⠀
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4. In the meantime, prepare the frosting: Mix all the frosting ingredients until you get a spreadable cream. Sweeten with a little glycine or birch sugar if necessary. Put something into the fridge.

5. Allow the cake to cool completely after baking. Only then spread with the frosting and optionally sprinkle some ground nuts on top.

Enjoy it and impress your friends and family with your baking skills!

Jana & Robin
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