This clean-eating recipe features pea protein – a popular and nutritious ingredient, which is derived and extracted in powder form from yellow and green split peas
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 650 |
| Fat | 38.8g |
| Saturates | 8.5g |
| Protein | 6.9g |
| Carbs | 68.3g |
| Sugars | 47.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180ºC, gas mark 4.
Grease and line a 2cm square baking tin.
In a mixing bowl, sift the flour, pea protein bicarbonate of soda, cinnamon and salt together.
Beat the eggs, sugar and oil till creamy and add the dry ingredients and mix well.
Grate the carrots (leave the peel on).
Add the carrots, pecans, coconut flakes and raisins, and fold into the batter.
Bake the cakes for 10-15 minutes or until a skewer inserted into the middle comes out clean.
In the meantime, prepare the cinnamon syrup by bringing the water, sugar and cinnamon to a boil for 1 minute. Set aside.
After you remove the cakes from the oven, pour the syrup over the cakes immediately and leave in the tin to cool.
Once cool, remove from the tray and portion.
Store in an airtight container for up to 1 week.
