So, you’ve finally got your hands on our limited-edition Carrot Cake Vegan Protein Blend - that's a great first step. While there’s no denying that it tastes amazing when mixed with just water or plant milk, the protein powder is super versatile and makes far more than just a great post-workout shake.
From protein-packed donuts to fluffy soufflé pancakes, here are 10 unique ways to incorporate the Carrot Cake Vegan Protein Blend into your diet. Trust us when we say: hitting your daily protein requirements couldn’t be more delicious or appealing!
1. Carrot Cake Cupcakes
Turn your afternoon tea favourite into a batch of vegan carrot cake cupcakes, for the ultimate guilt-free snack. Aside from being utterly delicious, each cupcake boasts insane macros with 113 kcal, 12g carbs, 2g fats, and 10g protein. Now that's what we call plant power!
Ingredients:- 50g self-raising flour
- 50g oats blended into flour
- 80g Carrot Cake Vegan Protein Blend
- 40g grated carrot
- 10g chopped dates/raisins/sultanas
- Vanilla FlavDrops
- 80g plant-based yoghurt
- Cinnamon & mixed spice to taste
- 300ml plant-based milk
- 10g of Biscoff spread, melted
- Mix all ingredients together then pour into 8 cupcake moulds.
- Dollop a little Biscoff on each cake and swirl with a straw or sharp knife to get a marble effect.
- Pop in a preheated oven on 180C for 25 minutes.
2. Carrot Cake Flapjacks
- 2 bananas
- 100g oats + 60g oat flour (blended up oats)
- 30g Carrot Cake Vegan Protein Blend
- 20g syrup
- 20g almond butter
- ½ tsp baking powder
- 1 grated carrot
- 50g sultanas
- 1tsp cinnamon
- 150ml almond milk
- Preheat the oven to 180C.
- Mash the bananas. Add in all the other ingredients and mix together until fully combined.
- Pour into a lined baking tin and bake for 20-25 minutes.
- Leave to cool completely then cut into slices.
3. Carrot Cake Soufflé Pancakes
Pancakes are essential to most people’s breakfast rotation. But, @abcdefghijkleila_has taken it up a few notches with these fluffy carrot cake soufflé pancakes. They’re simple to make, require minimal ingredients, and are packed full of protein too. Oh, and not to mention, they taste amazing. What more could you want?
Ingredients:- 60g plain flour
- 1 scoop Carrot Cake Vegan Protein Blend
- 1tsp Flax Seed Powder or Organic Chia Seeds
- 180ml unsweetened almond milk
- ¼ tsp baking powder
- Cinnamon
- Prepare your batter by whisking together all of the ingredients.
- Heat a non-stick frying pan, place your soufflé moulds on top and fill with batter. Cover the pan with a lid and allow the pancakes to rise, then flip them over.
- Remove your moulds and add your favourite toppings.
4. Carrot Cake Baked Oats
Baked oats are a belting healthy brekkie, so much so they've been blowing up on TikTok! This carrot cake version is the perfect way to set you up for the day, as it's crammed full of protein and full of amazing flavour too. Win-win.
Ingredients:- 50g oat flour (blended oats)
- 250ml plant-based milk
- 35g Carrot Cake Vegan Protein Blend
- 1tsp baking powder
- Pinch of salt
- 1tsp cinnamon
- ½ tsp nutmeg
- ¼ small carrot, grated
- 10g raisins
- 3 chopped walnuts
- Vanilla soy yoghurt
- Almond butter
- Maple syrup
- Preheat oven to 200C.
- Add all of the ingredients to a mixing bowl and mix until smooth.
- Pour mixture into an oven safe bowl. Place in the oven and bake for 15-25 minutes, the longer they cook the thicker it will be.
- Top with vanilla yoghurt, almond butter and maple syrup.
5. Carrot Cake Donuts
These vegan donuts, courtesy of @amber___eats, are sweet and indulgent - but with a healthy twist. Topped with a dreamy glacé icing and infused with all the incredible flavours from our Carrot Cake Vegan Protein Blend, Vanilla FlavDrops, shredded carrots and raisins - this is a recipe you'll come back to time and time again. And yes, you can have donuts for breakfast.
Ingredients:- 2 scoops Carrot Cake Vegan Protein Blend
- 1 cup plain flour
- ½ cup coconut sugar
- ¼ cup Sugar-Free Maple Syrup
- ½ mashed banana
- 1tsp apple cider vinegar
- 250ml soya milk
- Vanilla FlavDrops
- 1tsp baking powder
- ½ tsp bicarbonate soda
- Pinch of salt
- 1 grated carrot
- 2tbsp raisins
- 100g dairy-free cream cheese
- 50g dairy-free butter
- 200g icing sugar
- Preheat your oven to 180C. Next, whisk together the vinegar and plant-based milk and set aside to curdle.
- Sieve the dry ingredients into a large bowl and mix. Add the maple, mashed banana, vanilla and plant milk, and fold in the dry until combined. Fold in the grated carrot and raisins.
- Pour into the donut moulds so they have an equal amount in each. Place on a baking tray and cook for 10 monutes. After a further 5 minutes, take out the moulds and put on a cooling rack.
- Cream together the dairy-free butter and dairy-free cream cheese until smooth. Sieve the icing sugar in and mix until combined. Add more icing sugar to thicken if needed. Dip the donuts in the icing and place on a cooling rack until set.
6. Carrot Cake Protein Pancakes
Weekends are made for pancakes. But not just any pancakes, vegan carrot cake pancakes! We spotted this recipe from @helensveganlife over on Instagram, and we just had to share it! Simply use your usual pancake recipe, but substitute some of the flour for a scoop of Carrot Cake Vegan Protein Blend. Add some raisins and grated carrot into the mix, and you’ll have a stack of beautiful and fluffy pancakes to satisfy your carrot cake cravings.
7. Carrot Cake Porridge
There’s no reason oatmeal should be boring. Start your day off strong with @nogluten.nicole's tasty Carrot Cake Porridge, topped with some of your favourite treats – because why not?! The simple addition of our Carrot Cake Vegan Protein Blend will provide you with 22g of protein, and make it taste like you’re having dessert for breakfast. Dreamy.
8. Carrot Cake Freakshake
When a freakshake is 100% vegan and packed full of protein - you know you're onto a winner! Get in the birthday spirit and make this Carrot Cake Freakshake as a super-indulgent post-workout treat, or keep the recipe up your sleeve for a loved one's birthday!
Ingredients:- 1.5 scoops Carrot Cake Vegan Protein Blend
- 400l almond milk
- Squirty cream
- Lotus biscuits
- Fox's party rings
- Vegan sprinkles
- Add 1.5 scoops of Carrot Cake Vegan Protein Blend to 400ml almond milk (more if you want it thicker).
- Blend it together and pour into your glass.
- Top with vegan squirty cream, Lotus biscuits, Fox's party rings, and vegan sprinkles.
9. 3-Minute Microwave Carrot Cake
- 40g Carrot Cake Vegan Protein Blend
- 40g flour
- 30g carrots
- 50ml oat milk
- 6tbsp soya yoghurt
- 1tsp baking soda
- Simply mix all the ingredients together and cook in the microwave for 3 minutes.
10. Carrot Cake & Banana Loaf
Yes, you read that right. Just when you thought banana bread couldn’t get any better, @becs_fitbites went right in there with the dessert crossover of dreams. Made with a couple of scoops of our Carrot Cake Vegan Protein Blend, we think it’s one of the most satisfying, high-protein treats you'll ever taste. And it’s a great source of essential omega-3 fatty acids too – thanks to our Flax Seed Powder!
Ingredients:- 1 cup oat flour (Gluten-Free Rolled Oats, blended)
- 1 cup self-raising flour + tsp baking powder & pinch of salt
- 4 large ripe bananas
- 1/8th cup coconut oil
- 1/8th cup Flax Seed Powder (plus water for flaxegg)
- 1/4 cup coconut sugar
- 3/4 cup plant milk
- 2 scoops Carrot Cake Vegan Protein Blend
- 1tsp vanilla extract
- 1 carrot, grated
- 1tbsp cinnamon
- Make the flax egg.
- Mix the dry and wet ingredients together
- Pout into a baking tray and bake for 40 minutes at 200 degrees.
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