Protein Carrot Cake

Cake

• ½ c all purpose flour {I used King Arthur}
• 1 c almond flour
• 4 large carrots
• 2 eggs
• 1 tsp sat
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tbsp tahini {or oil}
• 1 tsp pumpkin pie spice {heaping}
• 1 tsp cinnamon
• 1 tbsp vanilla extract
• 8 medjool dates
• ¾ c stevia
• ¼ c hot water

• 1 lemon
• 1 tbsp lemon zest
• 1 serving of Smooth Vanilla Clean Lean Protein
• 1 block of ⅓ less fat cream cheese
• 5 oz plain greek yogurt

1. Preheat oven to 375 degrees F. Soak the dates in ¼  c hot water for about an hour. Grate carrots in food processor. Combine ingredients above - including the date water. AND ½ of the Smooth Vanilla Clean Lean Protein into the food processor. Process on high until ingredients are well combined.
2. Pour batter into a parchment paper lined baking dish. Bake for 25 min.
3. Combine cream cheese, ½ Smooth Vanilla Clean Lean Protein, lemon juice, & Greek yogurt.
4. Allow the cake to cook before icing. Top with lemon zest.