Healthy Carrot Banana Cake Recipe

Create a Delicious Carrot Banana Cake with SuperFood Protein Mix

Ingredients:

2-3+ cups of SuperFood Protein Mix &/or Superfood Macaroon Mix based on desired servings;
Flavor Variations: Choose from various flavors of Superfood Protein Mix and Superfood Macaroon Mix for distinct flavors;
Optional: Boost protein with 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein;
Optional: Add 1 tablespoon of Baking Powder per cup of Superfood Mix for enhanced rise;
2-3 shredded carrots (use one per cup of mix as a guideline);
2-3 finely chopped, mashed, or blended bananas (use one per cup of mix as a guideline);
Optional: Include ¼ cup of oats per cup of mix for added slow-burning carbs (note: oats are not Paleo);

Instructions:

In a large mixing bowl, combine SuperFood Protein Mix and Superfood Macaroon Mix.
Select your preferred flavors of Superfood Protein Mix and Superfood Macaroon Mix for distinct flavors.
Mix in P3 or P4 for additional protein.
Mix in Baking Powder if desired for enhanced rise.
Add shredded carrots and mashed bananas according to the guideline.
For extra slow-burning carbs, incorporate oats as per the noted amount.
Mix the ingredients well before adding water sparingly.
Add water gradually, a few ounces at a time, to allow proper absorption; around 1 cup of water is typically sufficient.
Thoroughly mix until achieving a thick batter consistency.
Ensure the batter’s texture resembles that of cake mix (see preparation videos on the website).
If needed, add a small amount of water (1-3 ounces) incrementally to achieve the desired consistency.
Avoid adding excessive water, as it can hinder achieving the desired thickness.
Spoon the mixture onto a cookie or baking sheet.
Follow the provided general baking instructions above for optimal results.

Indulge in this scrumptious Carrot Banana Cake, enriched with nourishing SuperFood Protein Mix ingredients!

How To Make Nutritious & Delicious High Protein, Nutrient Cakes

Cake: Make the World’s Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Cakes! (Not only is Cake made with our mixes nutrient-dense, it’s also just plain dense. There’s nothing light or fluffy about them. They are a meal!)

“Let them eat cake.”

Marie Antoinette’s naive statement regarding what the peasants should eat would not have been taken the way it was if they had had Superfood High-Protein Cake.

Making Superfood Cakes is very similar to making Superfood Bread.

Use whatever size & shape cake pan you’d like your final product to be and mix up enough to fill it appropriately. The baking time will be quite a bit longer than for a bar, bite, brownie or cookie due to the increased thickness. We recommend using smaller cake pans for best results due to the high density;
Be sure to use butter, oil, or cooking spray on the pan surfaces to keep it from sticking
When making cake in a cake pan you really have to bake it, dehydration won’t work well due to the sides of the bake pan which interfere with air flow
If you do want to dehydrate rather than bake, you’ll need to place the batter in a flattened mound (in case you want to make a multi-layer cake);
If dehydrating, we recommend 118 degrees. It will take 4-6 hours or more depending on how large the mound is and how moist or dry you’d like the cake to be
If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn’t a concern. If you’d prefer a lower baking temperature, simply increase the baking time to suit the texture you’d like your finished product to be)
Once finished dehydrating or baking, simply allow it to cool for at least 20 minutes
Layer it if that’s what you’d like to do and slice it as you would any cake
Of course you can add frosting as with any other cake (obviously look for some healthy frosting recipes as appropriate for the flavor of cake you’re making)
Wrap the cake, or place it in Zip-Lock bag or seal-tight Tupperware style containers for future consumption
Refrigeration will help to keep the cake edible for about a week and a half whereas freezing will keep it fresh and edible for many months (although you’ll likely eat it long before that)