These Mini Healthy Carrot Cakes with Protein Topping were created for my long suffering partner who adores traditional carrot cake. They are made using sweet potatoes, which keep the cakes moist as well as adding sweetness without the addition of lots of sugar. Super simple to make but with the same delicious spiced sponge and sweet sticky topping!
Prep: 10 mins
Cook: 20 mins
2 medium sweet potatoes
50g oat flour (ground oats)
4 teaspoons stevia or your preferred sweetener/honey
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
Splash of milk (I used coconut milk but any is fine)
1 carrot (grated)
for the topping
5 de-stoned dates
1 vanilla protein powder (I used my favourite vanilla whey which is this one from Smart Protein)
Enough water to make a paste
1Cook your sweet potatoes in the microwave until completely soft (around 10 minutes) remove the skin & mash well. Add the oat flour, sweetener/honey, cinnamon, nutmeg, baking powder and raisins to the sweet potato. Then add the carrot, egg, vanilla extract and a little milk if the batter is too thick.
2Transfer into individual cake cases and bake in a preheated oven at 180’c for 20 minutes
3Remove from the oven and cool on a wire rack.
For the topping
1Put the dates in a microwave safe bowl & add a splash of water. Microwave on full power for 30secs. Mash the dates into a paste with a little extra water. Add the protein powder & mix thoroughly. Chill in the fridge while your cakes cook & cool.