Protein Carrot Cake

0 Preheat oven to 350℉
10 Line a loaf pan with parchment paper and set aside until the cake batter is ready.
11 Rinse and peel 2-3 medium carrots. Using a grater, hand grate those peeled carrots into a small bowl. Pack the now shredded carrots into a one cup measuring cup tightly. Set aside.
12 Put the cottage cheese in the food processor and blend it until smooth and fluffy, about 1-2 minutes. Leave in the food processor until you are ready for it.
1 In a large mixing bowl, whisk together the eggs, vanilla, cottage cheese, and coconut sugar until all incorporated. Whisk in avocado oil into the wet ingredients until that is also mixed in.
3 Add the almond flour, cassava flour, protein powder, baking soda, baking powder, salt, and all your spices (cinnamon, ginger, nutmeg, cloves, cardamom) to a separate medium mixing bowl. Whisk gently to combine.
9 Pour the dry ingredients into the wet ingredient bowl and fold the dry ingredient mixture into the wet ingredients using a silicone spatula until fully combined. Make sure there are no clumps of flour or protein powder. 
4 Next, fold in the grated carrots, walnuts, and raisins into the cake batter until all incorporated.
5 Pour the batter into the prepared parchment-lined loaf pan and smooth it out evenly so no spots in the loaf are thicker than others.
6 Bake carrot cake loaf for 35-40 minutes until a toothpick comes out clean when poked in the middle of the loaf.
7 While the cake bakes, prepare the frosting. Add the softened cream cheese, greek yogurt (or Skyr), protein powder, powdered sugar, vanilla, and cinnamon to a medium mixing bowl. Whisk until perfectly smooth and combined.
8 Allow the cake to fully cool before frosting. Spread the cream cheese frosting evenly over the top and garnish with additional chopped walnuts and shredded carrots if desired.