Protein Carrot Cake
This high protein carrot cake is a recreated spring dessert classic, made with simple protein-packed and gluten-free swaps so everyone can enjoy a slice with no guilt. It's a super simple recipe that comes together by hand, bakes in a loaf pan, and works for brunch or an everyday life treat, because sometimes we need cake on a random Tuesday!
Equipment
- Parchment Paper
- 1 Loaf pan
- 1 Grater
- Food Processor
- 4 Bowls 1 large, 2 medium, 1 small bowl
- Measuring Cups + Spoons
- 1 Whisk hand or machine
- 1 Silicone Spatula
- Toothpicks
Ingredients
Carrot Cake
- 1 cup grated carrots about 2-3 medium carrots
- ½ cup cottage cheese whipped
- 2 large eggs
- 1 tablespoon vanilla
- ⅓ cup coconut sugar
- ⅓ cup avocado oil
- 1 ½ cups almond flour
- ½ cup cassava flour
- 1 scoop vanilla protein powder chai or cinnamon would work too
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon cardamom
- ⅓ cup chopped walnuts
- ⅓ cup raisins
Cream Cheese Frosting
- 8 oz cream cheese softened at room temp
- ¼ cup plain greek yogurt or skyr
- 2 tablespoon vanilla protein powder
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350℉
- Line a loaf pan with parchment paper and set aside until the cake batter is ready.
- 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.
- 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.
- 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.
- 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.
- 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.
- Next, fold in the grated carrots, walnuts, and raisins into the cake batter until all incorporated.
- 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.
- Bake carrot cake loaf for 35-40 minutes until a toothpick comes out clean when poked in the middle of the loaf.
- 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.
- 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.
Notes
Dairy Free swaps: coconut yogurt and dairy free cream cheese can be swapped to make this a dairy free carrot cake!
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!