Carrot Cake

Makes one 3-layer 8-inch cake

Cake ingredients:

2 packages Proteinfull Baking Classic Yellow Cake Mix
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
a pinch of ground cloves (or to taste)
1 cup water
6 large eggs, beaten
6 tablespoons oil or unsweetened applesauce
2 1/2 cups grated carrots (8-10 carrots)
4oz (1 cup) chopped pecans (and additional for garnish, if desired)
1/2 cup raisins

Shown here with our Cream Cheese Frosting recipe. Double the frosting recipe to make this 3-layer cake.

Instructions:

1. Preheat oven to 325°F (use an oven thermometer for best results). Line the bottom of three 8-inch round pans with parchment paper, then spray with non-stick cooking spray.
2. Combine cake mix with spices, then add water, eggs, and oil (or applesauce). Mix just until no lumps remain.
3. Fold in grated carrots.
4. Fold in chopped pecans.
5. Fold in raisins.
6. Divide batter into the three pans.
7. Bake at 325°F for 28-32 minutes, and remove from oven as soon as a toothpick inserted comes out clean.
8. Let the cakes cool 10-15 minutes before removing them from the pans, then let cool completely on a wire cooling rack before frosting.
9. Once cakes are cool, prepare the frosting.
10. Build the layer cake by placing and frosting each layer.
11. Top with additional chopped pecans, if desired.
12. Enjoy! And store refrigerated.

Nutrition (prepared with oil)
Serving: 1/16 frosted cake, Calories: 327, Fat: 24g, Chol: 113mg, Sodium: 304mg, Carbohydrates: 38g, Fiber: 8g, Sugar: 8g, Added Sugar: 1.5g, Erythritol: 19.5g, Protein: 13.5g, Net Carbs: 11g.

Nutrition (prepared with applesauce)
Serving: 1/16 frosted cake, Calories: 290, Fat: 19g, Chol: 113mg, Sodium: 304mg, Carbohydrates: 40g, Fiber: 8g, Sugar: 9.5g, Added Sugar: 1.5g, Erythritol: 19.5g, Protein: 13.5g, Net Carbs: 12g.  

Let's get baking! Buy our Classic Yellow Protein Cake Mix to make this Carrot Cake.