Ingredients

• 3 Eggs
• ⅔ cup Water
• ⅓ cup Oil
• 1 package Classic Yellow Cake Mix
• 1 ½ tsp ground Cinnamon
• 1 tsp ground Ginger
• ¼ tsp ground Nutmeg
• ⅛ tsp ground Cloves
• 2 cups grated Carrots
• ⅓ cup Golden Raisins optional

• 1 cup plain Greek Yogurt
• ¼ cup Almond Protein Powder
• 2 Tbsp Maple Syrup
• ½ tsp Vanilla Extract
• ¼ tsp Kosher Salt
• ⅔ cup toasted Walnuts coarsely chopped

Instructions

1. Preheat the oven to 350°F. Oil an 8 x 8-inch baking pan. Line the pan with a sheet of parchment paper that hangs over two of the edges (for pulling the cake out of the pan after baking).

2. Whisk together eggs, water and oil. In a separate large bowl, whisk the cake mix, cinnamon, ginger, nutmeg and cloves. Add the carrots and sultanas (if using) and stir to coat. Pour the wet ingredients into the dry and stir with a spatula or spoon just until combined. Spread the batter in an even layer in the prepared baking pan. 

3. Bake until a toothpick inserted into the center comes out clean, 40-50 minutes. Cool completely before frosting.

1. Whisk together yogurt, protein powder, maple syrup, vanilla and salt until smooth. Spread the frosting on top of the cooled cake with the back of a spoon, creating swirls and peaks. Top with the walnuts. Chill for 1 hour to allow the frosting to set, or loosely cover and chill for up to 1 day before serving.