Carrot Cake Sheet Pan
This Carrot Cake Sheet Pan is soft, warmly spiced, and topped with a creamy high-protein yogurt icing. Perfect for breakfast, snacks, meal prep, or a healthier dessert.
Ingredients
- 2 small ripe bananas
- 1 large carrot, shredded
- 6.3 oz. (180g) buckwheat flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 1½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 oz. (30g) raisins
- ½ tbsp. vanilla extract
- 1 tbsp. sweetener (optional)
- 12 fl oz. (360ml) soy milk
For the carrot cake icing:
- 7.9 oz. (225g) soy yogurt
- 2.1 oz. (60g) vanilla protein powder
Instructions
- Preheat the oven to 400°F (200°C). Line a baking tray, with baking paper.
- In a large bowl, mash the bananas, then mix in the shredded carrot, buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, raisins, sweetener (if using) and vanilla extract, and stir.
- 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 15-17 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.
Nutrition
Serving: 1serveCalories: 374kcalCarbohydrates: 63gProtein: 17gFat: 6gFiber: 9g
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