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This easy Protein Carrot Cake is so rich, moist and delicious that you won’t believe it can fit in your macros. Full of warm spices and with a protein vanilla frosting, it tastes delicious for breakfast, as a snack or as a dessert.
If you are looking for more high protein desserts, you should also try my moist Greek yogurt protein muffins, my chocolate protein cake, protein pumpkin bread and creamy cottage cheese cheesecake.
Why you will love this recipe
- Macro-friendly. Whether you’re aiming to build muscle or maintain your weight, this protein-packed carrot cake is healthy and rich in nutrients. It has no oil, no butter, no refined sugar or refined flour, making it diet-friendly and low calorie.
- Deliciously moist. Packed with carrots and warm spices, this protein carrot cake tastes just like the real thing. It will definitely satisfy your sweet tooth, especially with its healthy frosting on top.
- Easy preparation. Minimal prep and simple instructions make this recipe perfect for beginners and experienced bakers alike. It comes together in a bowl and won’t require more than 40 minutes, baking included.
- Customizable. Make it with mix-ins such as chopped walnuts and raisins or adapt it to your diet, this recipe is so easy to customize. You can enjoy it for breakfast (dessert for breakfast, why not!?), as a post workout snack, or as an indulgent dessert that fits in your macros.
Ingredients and substitutes
This high protein carrot cake recipe requires just a handful of simple ingredients – no oil, no butter and no refined sugar. Here are all ingredients along with more details and replacement options; precise quantities can be found in the recipe card at the bottom.
- Oat flour. A whole-grain, gluten-free option which is also rich in fiber. Sub with whole wheat flour, almond flour, or all-purpose flour if needed.
- Protein powder. Use vanilla or unflavored vegan protein powder for the best texture. Casein and whey-casein blends work well too, but avoid whey only as it can make the cake dry.
- Grated carrots. The star ingredient! Freshly grated carrots add natural sweetness and a delicious texture to the dessert.
- Egg. An egg binds the ingredients and add structure. Replace with a flax egg or vegan egg substitute for a vegan option.
- Greek yogurt. I recommend minimum 2% fat Greek yogurt, it adds a punch of protein and moisture. Lactose-free and dairy-free alternatives like coconut or Greek-style soy yogurt work too.
- Unsweetened applesauce. The applesauce provides moisture and acts as a natural sweetener, so you won’t need any oil or refined sugar. Sub with a mashed banana, pumpkin purée, or mashed carrots for a twist.
- Maple syrup. It adds a touch of natural sweetness. Swap with honey, agave syrup, or a sugar-free liquid sweetener such as keto maple syrup.
- Spices. Use a combination of vanilla extract, ground cinnamon, nutmeg and a pinch of salt to enhance the flavors.
- Baking powder. Essential for a fluffy protein powder carrot cake.
High protein frosting
This is not a simple carrot cake, this is a moist protein carrot cake with frosting. A low calorie and high protein frosting made from low fat cream cheese, Greek yogurt and maple syrup. You can use nondairy alternatives such as firm soy yogurt and plant based cream cheese, if you follow a dairy-free diet.
How to make protein carrot cake with frosting
- Step 1 – Prep for baking. Preheat your oven to 350°F (180°C) and line a 7.8-inch (20 cm) cake mold with parchment paper or grease it lightly. Gather all ingredients and a bowl for the recipe.
- Step 2 – Combine wet ingredients. In a large bowl, combine applesauce with Greek yogurt, egg, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Stir well until you get a smooth mixture.
- Step 3 – Add dry ingredients. Add into the wet mixture oat flour, protein powder and baking powder. Stir the ingredients together while pouring in the milk gradually. You will need 3 to 6 tablespoons, depending on the protein powder used. Vegan protein powder and casein will require more liquid than whey.
- Step 4 – Mix in carrots. Fold the grated carrots into the batter. If desired, mix in walnuts, pecans, raisins, or shredded coconut for added texture and flavor.
- Step 5 – Bake. Transfer your protein batter to the prepared mold, then bake in hot oven for about 30 minutes. The cake is ready when a toothpick inserted into its center comes out clean. Let the cake cool before frosting it.
- Step 6 – Frost. Add all ingredients to a bowl and mix until combined, adjusting sweetness to taste. Using a spatula or spoon, gently spread the frosting on top of the carrot cake, once it has cooled.
Recipe variations
- Low carb. Replace applesauce with mashed carrots, swap oat flour for almond flour and sweeten with keto syrup such as sugar-free honey or maple syrup.
- Gluten-free. Ensure that your oat flour is certified gluten-free, or swap it for almond flour. You will also want to check that both protein powder and baking powder do not contain any gluten.
- Dairy-free. Replace milk with a plant-based alternative like almond milk or oat milk and use dairy-free Greek yogurt both for cake and frosting.
- Mashed carrots over applesauce. Substitute applesauce with equal parts of mashed carrots for a subtly sweet and earthy flavor.
- Protein carrot cake muffins. Transform this recipe into muffins by dividing the batter into muffin tins lined with paper cups. Bake at 350°F (180°C) for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Matteo’s tips
- Grate fresh carrots. Pre-packaged shredded carrots are often too dry, which is why I recommend grating fresh carrots to keep the cake moist and flavorful.
- Choose protein powder wisely. If possible, use vegan protein powder, casein or protein blends rather than whey only. These options behave just like normal flour and won’t ruin the texture of your dessert. Also, make sure that it has a taste you like.
- Adjust milk. Depending on the protein powder used, you may need to adjust the batter with more or less milk until it reaches a smooth consistency. As a rule of thumb, casein and plant protein require more liquid than whey.
- Do not overmix. When preparing the batter, never overmix the ingredients because this tends to incorporate too much air in the mixture and make baked goods dry. Just mix until everything is combined and you don’t see lumps.
Storage directions
You can store leftovers frosted or unfrosted, but I generally prefer frosting the cake only before serving. Keep the Greek yogurt icing aside, either in a mason jar with lid or in a food container.
To store. Let the carrot protein cake cool completely to room temperature, then place it into an airtight container. At room temperature, it will last for up to 3 days. In the fridge instead, it will stay fresh for up to 5 days.
To freeze. After letting it cool, wrap it in aluminum foil or parchment paper and transfer to zipper bags. In the freezer, it will last for up to 3 months. Before serving, take out the desired amount and reheat it in hot oven or in the microwave. Enjoy with the frosting or with your favorite toppings.
More protein dessert recipes
- Protein muffins
- Protein chocolate cake
- Protein mug cake
- Protein cinnamon rolls
- Protein donuts
- Moist protein banana bread
- Protein blondies
- Protein cheesecake
- Flourless protein brownies
Protein Carrot Cake
This easy Protein Carrot Cake is so rich, moist and delicious that you won’t believe it can fit in your macros. Full of warm spices and with a protein vanilla frosting, it tastes delicious for breakfast, as a snack or as a dessert.
Ingredients
- 1 large egg
- ½ cup (120 g) Greek yogurt, minimum 2% fat recommended
- ½ cup (120 g) unsweetened applesauce, sub with 1 mashed banana
- ¼ cup (80 g) maple syrup, sub with honey
- ¾ cup grated carrots, packed
- 1 ½ cups (150 g) oat flour, sub with almond flour or regular flour
- ½ cup (50 g) vanilla protein powder, casein or vegan protein recommended (see notes*)
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- ⅙ tsp salt
- a pinch of nutmeg
- 3 to 6 tbsp milk of choice, depending on protein powder (see notes*)
Optional Ingredients
- ¼ cup chopped walnuts, also pecans or hazelnuts
- ¼ cup raisins
High Protein Frosting
- ¼ cup (60 g) Greek yogurt
- 2 tbsp cream cheese, low fat or full fat
- 1 to 2 tbsp maple syrup, to taste
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 180ºC (360°F). Line a 20 cm (7.8-inch) cake mold with parchment paper or grease it lightly.
- In a large bowl, combine applesauce with Greek yogurt, egg, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Stir well until you get a smooth mixture.
- Add into the wet mixture oat flour, protein powder and baking powder. Stir the ingredients together while pouring in the milk gradually. You will need 3 to 6 tablespoons, depending on the protein powder used (see notes for more details*).
- Fold the grated carrots into the batter. If desired, mix in walnuts, pecans, raisins, or shredded coconut for added texture and flavor.
- Transfer your protein batter to the prepared mold, then bake in hot oven for about 30 minutes. The cake is ready when a toothpick inserted into its center comes out clean.
- Let the cake cool while making the frosting.
High Protein Frosting
- Add all ingredients to a bowl and mix until combined, adjusting sweetness to taste.
- Using a spatula or spoon, gently spread the frosting on top of the carrot cake, once it has cooled.
Notes
- This protein carrot cake recipe uses vanilla vegan protein powder. You can replace with casein protein powder, a mix of whey and casein, or whey (although whey only is not recommended).
- The quantity of milk depends on the type of protein powder you use. Casein and vegan protein powder will require more milk than whey or blends. Start with little and add as much milk as you need to get a smooth batter.
Nutrition
Serving: 1 slice | Calories: 111.7kcal | Carbohydrates: 15.9g | Protein: 8.6g | Fat: 2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 26.1mg | Sodium: 140.5mg | Potassium: 120.9mg | Fiber: 1.4g | Sugar: 6.7g | Vitamin A: 39.3IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 0.7mg
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