Carrot Cake with Almonds, Sunflower Seeds, and Hemp Protein

This delightful carrot cake combines the traditional flavors of moist, spiced carrot cake with the crunch of almonds and sunflower seeds, and the nutritional boost of hemp protein. It's a wholesome dessert that's both satisfying and nourishing, perfect for a sweet treat that doesn't compromise on health.

Ingredients:

• 2 cups grated carrots
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup sunflower seeds
• 1/2 cup chopped almonds
• 1/4 cup hemp protein powder
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)
• 1/2 cup shredded coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the grated carrots, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix well.
3. In another bowl, whisk together the all-purpose flour, almond flour, hemp protein powder, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the sunflower seeds, chopped almonds, raisins, and shredded coconut if using.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.