Protein Carrot Cake

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: Clean eating, Gluten-free, High Protein, Low carb

Keyword: baking, carrots, Greek yogurt, oat flour, protein powder

Servings: servings

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