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);
- In a large mixing bowl, combine SuperFood Protein Mix and Superfood Macaroon Mix.
- Choose your preferred flavors of Superfood Protein Mix and Superfood Macaroon Mix for distinct taste and texture.
- Mix in P3 or P4 for additional protein.
- If desired, add Baking Powder for enhanced rise.
- Add SuperFood Mix, shredded carrots, raisins, and optional cinnamon.
- If adding oats for carbs, incorporate them into the mix.
- Mix well and add water sparingly, allowing absorption.
- Add water gradually, a few ounces at a time; around 1 cup of water is typically sufficient.
- Mix thoroughly 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 reach desired consistency.
- Avoid excessive water; 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 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)