Protein Carrot Cake

a classic Spring dessert with a tropical twist
icon 30 min
squares of high protein carrot cake on a white board © foodspring

This fluffy protein carrot cake features warming spices, grated carrot and coconut whey protein. Of course, carrot cake wouldn’t be complete without a cream cheese frosting! We’ve used our coconut crisp protein spread in the frosting for extra flavor.

 

Ingredients

8 Persons

CARROT CAKE:

  • 45 g
    oats, blended
  • 30 g
  • 1 tbsp
    coconut sugar or granulated erythritol
  • 1 tsp
    mixed spice or cinnamon
  • 1 tsp
    baking powder
  • 100 g
    grated carrot
  • 2 tbsp
    0% fat greek yogurt
  • 1
    egg white
  • 1 tbsp
    coconut oil

FROSTING:

  • 50 g
    0% fat Greek yogurt
  • 55 g
    low fat cream cheese
  • 30 g
    coconut protein cream
  • 1 tbsp
    coconut flakes

Preparation

  • 1

    Preheat the oven to 160C / 320F fan (180C / 350F non-fan). Line a loaf tin with baking paper.

  • 2

    Combine the cake batter ingredients in a blender or food processor and blend until smooth. Pour into the loaf tin and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.

  • 3

    Allow the cake to cool then remove from the tin.

  • 4

    Mix the yogurt, cream cheese and protein cream together in a small bowl until smooth. Spread it over the surface of the cooled cake then sprinkle with the coconut flakes. Cut into 8 squares and serve.

  • 1
    Enjoy!
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Recipe Overview

Goal
muscle_building
Total time
30 min
Difficulty
medium

Nutritional value, per portion

Protein
6g
Carbs
9g
Fat
5g
Calories
110 kcal