High Protein Carrot Cake

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+, Thermowhey or Earth Protein in Vanilla
• 1 scoop (30g) Bulk Nutrients Micellar Casein in Vanilla
• 500g grated carrot
• 3 whole eggs
• 2 teaspoons vanilla essence
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon clove
• 350g almond meal
• 100ml milk of choice
• 50ml oil of choice – we used coconut
• 1/3 cup no added sugar maple syrup
• 1 cup (150g) blueberries
• 2 teaspoons baking powder
• Optional toppings: Ricotta with honey drizzle, cinnamon and walnuts.

1. Step 1: Preheat oven to 180 degrees.
2. Step 2: Combine all ingredients, excluding blueberries and and mix well.
3. Step 3: Fold in blueberries.
4. Step 4: Bake for 1-1.5 hours or until cooked through. Cover with foil if needed.
5. Step 5: Cool completely in the tin.
6. Step 6: Store in the fridge.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!