Preheat oven to 350 degrees (165 degrees Celsius).
Spray a 9x9 pan with coconut oil. Coat it evenly with a thin layer of Metabolic Drive® Protein to prevent the cake from sticking.
Use a cheese grater to shred your carrot. Don’t buy pre-shredded carrot or shred one ahead of time because it ends up dry and gross. Get a fresh carrot and shred it yourself.
Mix all the ingredients together in a big bowl.
Pour the batter evenly into the pan.
Bake for about 35 minutes… or until the top looks golden brown and you can jab it with a toothpick without any batter sticking to it.
Let the cake cool off completely before putting any frosting on it.
1 block (8 ounces) of 1/3 less fat cream cheese
1 scoop Metabolic Drive® Protein, vanilla
1/4 cup light coconut milk
1/2 cup Splenda (or sweetener of choice)
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Using a hand mixer, mix all the ingredients together. If you don’t have a mixer and want to eliminate the cream cheese lumps, feel free to leave it sitting out at room temperature while the cake is cooling… then mix. (Don’t leave it out for more than 60 minutes.)
Spread it all over your cake evenly distributing it until there’s no more frosting.
Cut the cake into 9 pieces. If you have a square pan, make three equal cuts down and three equal cuts across.
Option for fun people: Use a thinner layer of frosting on the cake, and just eat the rest yourself with a spoon. Or a finger, you animal.