Ingredients
2 C gluten free oat flour (gluten free oats ground into a flour)
1/2 C granulated sweetener of choice (Stevia pref)
1 TBSP baking powder
pinch sea salt
1 small carrot, grated finely
1 C dairy free milk (Silk Unsweetened Almond Milk pref)
1 egg
1 tsp vanilla extract
6 T nut butter, melted (I used almond butter)

For the protein frosting
3 scoops Vanilla Shakeology
1-2 TBSP granulated sweetener of choice (opt)
1-2 TBSP nut butter of choice (optional)
Dairy free milk to form batter
For the coconut butter frosting
4-6 T coconut butter, melted
2 T granulated sweetener of choice
Dairy free milk to thin out

Instructions can be found HERE.  * This breakfast cake is best kept in the fridge, and is freezer friendly too.