protein carrot cake recipe with cream cheese frosting

Spread the 2 cup carrots on a tray and bake for 5-10 minutes until dried out. Remove and set aside.

Mix the 2 eggs, 1 cup greek yogurt, ⅓ cup oil, ½ cup maple syrup, ½ cup milk, and 1 tbsp vanilla in a large bowl. 
Then add the 1.5 cup all purpose flour, ¾ tsp ginger, 1 tbsp cinnamon, ¼ tsp cardamom, 1/2 cup almond flour, ½ tsp salt, 3 tsp baking powder, and 2 tsp baking soda and mix until just combined.

Gently fold in the Zest from half an orange, ½ cup hemp seeds, and ¼ cup crushed pineapple. Transfer to the 8x8 baking dish and bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.

While it bakes, make the frosting by using a hand mixer to combine the 4 oz cream cheese, 4 oz goat cheese, 4 cups powdered sugar, ½ tsp salt, and Zest and juice from half an orange. 
Place this in the fridge to chill until ready to use.

Once the cake is done, remove from the oven and let cool for 30 minutes. Then cover and transfer to the fridge to completely chill. 
Once chill, frost with the frosting and top with walnuts or excess roasted carrots just before serving.