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Carrot-Raisin or Carrot-Cinnamon-Raisin Cake Recipe

Carrot Raisin SuperFood Protein Cake Recipe

Create a Delicious Carrot Raisin Cake with SuperFood Protein Mix


  • 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 SFM used for enhanced rise;
  • 2-3 cups of SuperFood Mix (add baking powder if desired);
  • 1-2 shredded carrots;
  • 1 cup of raisins;
  • Optional: Include cinnamon to taste for Carrot-Cinnamon-Raisin Flavor;
  • Optional: Add ¼ cup of oats per cup of mix used for slow-burning carbs (note: oats are not Paleo);


  1. In a large mixing bowl, combine SuperFood Protein Mix and Superfood Macaroon Mix.
  2. Choose your preferred flavors of Superfood Protein Mix and Superfood Macaroon Mix for distinct taste and texture.
  3. Mix in P3 or P4 for additional protein.
  4. If desired, add Baking Powder for enhanced rise.
  5. Add SuperFood Mix, shredded carrots, raisins, and optional cinnamon.
  6. If adding oats for carbs, incorporate them into the mix.
  7. Mix well and add water sparingly, allowing absorption.
  8. Add water gradually, a few ounces at a time; around 1 cup of water is typically sufficient.
  9. Mix thoroughly until achieving a thick batter consistency.
  10. Ensure the batter’s texture resembles that of cake mix (see preparation videos on the website).
  11. If needed, add a small amount of water (1-3 ounces) incrementally to reach desired consistency.
  12. Avoid excessive water; it can hinder achieving the desired thickness.
  13. Spoon the mixture onto a cookie or baking sheet.
  14. Follow the provided general baking instructions above for optimal results.

Indulge in this scrumptious Carrot Raisin SuperFood Protein Cake, enriched with nourishing 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)