• 1 scoop ProtoLyte® Vanilla Cake Batter
  • 1 tbsp coconut oil
  • 1 cup ground almonds
  • 1/4 tbsp salt
  • 3/4 tsp bicarbonate soda
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 3 eggs
  • 2 tbsp maple syrup
  • 200g carrots (approx. 2 grated)
  • 2 oz prunes
  • 1 oz walnuts


  • 1 cup (8 oz brick) of 1/3 less fat cream cheese
  • 1 cup non-fat plain greek yogurt
  • 1/2 cup salted butter (at room temperature)
  • 2 cups confectioners sugar
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350 degrees and line the base of a cake or baking pan with parchment paper.
  2. In a large bowl, combine the ProtoLyte® Vanilla Cake Batter, ground almonds, salt, bicarbonate soda, cinnamon and nutmeg.
  3. In a separate bowl, beat the eggs with maple syrup and melted coconut oil, then stir in the grated carrots, prunes and walnuts. Mix in with dry  ingredients bowl.
  4. Pour the batter into prepared baking pans and bake for 25-30 minutes (until springy to touch and golden brown on the top). Remove from the oven and place on wire rack to cool.


  1. Using a food processor (preferably) or electric mixer, blend cream cheese, non-fat yogurt and vanilla extract together until the mixture is very light and fluffy.
  2. Slowly fold in the confectioners sugar and continue whipping until the mixture is completely smooth and blended.
  3. Frosting is ready to be topped onto cake!
  4. Enjoy!



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