Ingredients

  • SpinneysFOOD all purpose flour 140g
  • Pea protein 40g
  • Bicarbonate of soda 1 tsp
  • SpinneysFOOD fine cinnamon ½ tsp
  • SpinneysFOOD salt ½ tsp
  • SpinneysFOOD large eggs 2
  • Coconut sugar 130g
  • SpinneysFOOD sunflower oil 160ml
  • Carrots 200g
  • SpinneysFOOD raw pecan nuts 75g
  • Coconut flakes 50g
  • Raisins 25g
  • SpinneysFOOD bottled water 125ml
  • Coconut sugar 130g
  • SpinneysFOOD fine cinnamon 1 tsp

Nutrition (Per serving)

  • Calories 650
  • Fat 38.8g
  • Saturates 8.5g
  • Protein 6.9g
  • Carbs 68.3g
  • Sugars 47.3g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Spiced carrot and pea protein snack cake with cinnamon syrup

British 15 Mins Prep · 15 Mins Cook


  1. Preheat the oven to 180ºC, gas mark 4.
  2. Grease and line a 2cm square baking tin.
  3. In a mixing bowl, sift the flour, pea protein bicarbonate of soda, cinnamon and salt together.
  4. Beat the eggs, sugar and oil till creamy and add the dry ingredients and mix well.
  5. Grate the carrots (leave the peel on).
  6. Add the carrots, pecans, coconut flakes and raisins, and fold into the batter.
  7. Bake the cakes for 10-15 minutes or until a skewer inserted into the middle comes out clean.
  8. In the meantime, prepare the cinnamon syrup by bringing the water, sugar and cinnamon to a boil for 1 minute. Set aside.
  9. After you remove the cakes from the oven, pour the syrup over the cakes immediately and leave in the tin to cool.
  10. Once cool, remove from the tray and portion.
  11. Store in an airtight container for up to 1 week.