Low Carb Raw Carrot Cake With New Chapter’s Complete Organic Plant Protein+

This post is written in partnership with New Chapter, Vermont-based maker of whole-food vitamins and supplements, however all opinions are my own. I only work with and recommend companies whose products I love, and I’m so excited to share these with you!

One of my favorite ways to create recipes for my clients and programs is to take a well-loved recipe and not just switch out the unhealthy ingredients, but to replace them with the most nutrient-dense, energy-giving and blood sugar balancing options I can find. This Low Carb Raw Carrot Cake With New Chapter’s Complete Organic Plant Protein+ is the epitome of this – its packed full of fiber-rich, beta carotene boosting veggies, warming and grounding spices, hunger satiating and skin smoothing good fats and metabolism-boosting, blood sugar balancing plant-based protein.

I love the versatility of New Chapter’s Complete Organic Plant Protein+, not only is it a staple in my smoothies but its smooth texture is perfect for both baked and raw healthy treats. Its unique formula contains an incredible plant-based protein blend of organic mung bean, brown rice, hemp, chia, flax, pumpkin, and sunflower seed, combined with an organic superfood blend of organic pomegranate, noni, goji, tart cherry, blueberry, acai and more. And what’s more, it contains New Chapter’s proprietary blend of clinically studied enzymes for proper protein breakdown and absorption of the 20g of plant-based protein you get in every serving.

The vanilla variety is a great fit in this flavor-packed, super easy to make raw treat, and means you really can have your (carrot) cake and eat it!

Low Carb Raw Carrot Cake With New Chapter’s Complete Organic Plant Protein+ 

For the cake

  • 2 cups shredded carrots
  • 1 serving New Chapter Vanilla Complete Organic Plant Protein+
  • 1/4 cup hemp seed 
  • 1/2 cup almond butter
  • 1/4 cup ground flaxseed
  • 1/4 cup walnuts 
  • 2 teaspoons cinnamon
  • 1.5 teaspoons allspice
  • Pinch Himalayan salt 

For the frosting

  • 1.5 cups plant-based ‘cream cheese’
  • 1 teaspoon organic monk fruit powdered sweetener
  • Juice and zest of 1 lemon

Place all the cake ingredients in a food processor and mix until well combined. Place in a parchment paper-lined glass dish (approx 7.5 x 5 x 1.5 inches) and press down well. Cover and refrigerate for 30 minutes.

While the carrot cake is chilling place the frosting ingredients in the (clean) food processor and mix until smooth. Top the cake with the frosting and leave to set for a further 1-2 hours in the fridge. When set, slice into 6 servings. Will keep in the refrigerator for up to a week – but I bet it will not last that long!

This recipe is a perfect Mini Meal or even Grab and Go breakfast for those following my Lean and Clean Online Program.

You can find all of the New Chapter products mentioned here in your local health food store, Whole Foods, on Amazon, or at www.newchapter.com.

 



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