Carrot Cake Sheet Pan
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
2 small ripe bananas
1 large carrot, shredded
6.3 oz (180 g) buckwheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
1 oz (30 g) raisins
1 tbsp sweetener (optional)
½ tbsp vanilla extract
12 fl oz (360 ml) soy milk
For the carrot cake icing:
7.9 oz (225 g) soy yogurt
2.1 oz (60 g) vanilla protein powder
7.9 oz (225 g) soy yogurt
2.1 oz (60 g) vanilla protein powder
Nutrition
(Per Serving)
Calories
374
Fats
6 g
Protein
17 g
Carbs
63 g
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray with baking paper.
- Mash the bananas in a large bowl. Then mix in the shredded carrot, buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, raisins, sweetener (if using), and vanilla extract. Stir together.
- Add the soy milk and mix until well combined, then pour the batter onto the lined baking tray.
- Place the baking tray into the hot oven and bake for 15 to 17 minutes or until the top becomes golden.
- Remove from the oven and set aside to cool for 5 minutes before slicing.
- Make the icing by mixing the soy yogurt with the vanilla protein powder and spread this over the cake slices. Top each slice with a little of the shredded carrots, pecans, and optional maple syrup.