A moist, spiced carrot cake baked in a bundt pan for a classic dessert. Quick to make and full of flavor, this treat is perfect for the holidays. Plus, the addition of protein powder makes this nearly guilt-free!

Ingredients:

  • Bundt Pan

  • 1 package Namaste Foods Gluten-Free Spice Cake Mix

  • 4 eggs

  • 1/3 cup water

  • 2/3 cup coconut oil

  • 2 scoops of high-quality vanilla protein powder*

  • 1-1 ½ cups shredded carrot

  • 1/4 cup chopped walnuts* (omit for nut allergy)

  • 1/4 cup currants or raisins

  • Optional: Sprinkle organic powdered sugar on top

Serving Suggestions:

  • Reddi Wip Coconut or Almond whipped topping

Option: You can make this recipe into muffins and top them with Simple Mills or Miss Jones Organic Vanilla Frosting.
Note: I use Perfect Protein powder from my website store at www.LisaStimmer.com (no artificial sweeteners, flavors, or chemicals)

Directions:

  1. Heat oven to 350° F.

  2. Lightly spray or grease the pan with coconut oil.

  3. In a mixing bowl, whisk eggs, water, and oil.

  4. Add cake mix and protein powder, and blend well.

  5. Fold in carrots, nuts, and currants/raisins.

  6. Pour into a greased Bundt pan.

  7. Bake 45-50 mins (when golden brown and a toothpick inserted comes out clean).

  8. Remove from oven and let cool, then remove gently from the pan.

  9. Serve.

Enjoy!

  • Free from: wheat, gluten, dairy, corn, soy, and nuts*

For More Recipes, go to www.LisaStimmer.com