Go Back
Protein carrot cake card – high-protein healthy dessert recipe

Protein Carrot Cake

Summary: This high-protein carrot cake turns a classic dessert into a macro-friendly treat that works for breakfast or after dinner. Oat flour, Greek yogurt, and whey protein powder pack 14 grams of protein per slice, while the creamy protein frosting keeps it indulgent without the sugar crash. Perfect for meal prep and way better for you than the original.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Rest Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method

Ingredients
  

Cake:
  • 1 1/4 cup oat flour
  • 1/2 cup vanilla whey protein powder
  • 1/3 cup calorie-free natural sweetener stevia, monk fruit etc
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup crushed pineapple
  • 1/2 cup plain non-fat greek yogurt
  • 1/4 cup melted butter or oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots about 2 medium carrots, folded in
  • 1/4 cup crushed walnuts folded in
  • 1/4 cup dried raisins folded in
Protein Frosting:
  • 6 oz cream cheese
  • 1/3 cup plain non-fat greek yogurt
  • 3 tablespoons vanilla whey protein powder
  • 2 tablespoons calorie-free natural sweetener
  • 1 teaspoon vanilla extract
Garnish:
  • Shredded carrots
  • Crushed walnuts
  • Ground cinnamon

Directions
 

  1. Preheat your oven to 325°F
  2. Take out an 8x8 baking dish and give it a light spray of nonstick cooking spray Rinse your carrots and pat them dry with paper towels, then grate them. Squeeze out as much excess moisture as possible and set aside
  3. Drain your pineapple and chop into smaller pieces if needed. Squeeze out as much excess moisture as possible and set aside
  4. Take out a large bowl and add all of your dry ingredients (oat flour, protein powder, cinnamon, nutmeg, baking powder, baking soda and salt). Whisk everything together until smooth. You don't need to sift the protein powder, but whisking should break up any clumps
  5. Take out another large bowl and add all of your wet ingredients (eggs, applesauce, Greek yogurt, oil, vanilla and sweetener). Mix everything together until smooth
  6. Add the wet ingredients into the bowl with the dry ingredients and mix everything together until just combined. Don't overmix
  7. Gently fold in the shredded carrots, walnuts, raisins and pineapple. The batter will be thick Pour your mixture into the prepared baking dish and spread evenly
  8. Bake on 325°F for 35-40 minutes until a toothpick comes out clean
  9. Let it cool completely on a wire rack before frosting
  10. For the frosting, beat cream cheese until smooth and whisk in protein powder. Then fold in Greek yogurt, vanilla and sweetener. Spread over the cooled cake
  11. Garnish with shredded carrots, crushed walnuts and ground cinnamon
  12. Serve