Unhealthy carrot cake cravings made healthy with our Microwave Protein Carrot Cake! This healthy mug cake recipe takes just minutes to make with simple ingredients, is absolutely delicious, packed with great macros, and comes with a cream cheese frosting!
To make this one you can use either a mixing bowl, food processor like this, or blender. If you’re using a mixing bowl you’ll need to chop or shred your carrots by hand.
Add into whatever you’re using 1 1/2 scoops of a vanilla protein powder, 1/4 cup of unsweetened milk substitute, 1 teaspoon of vanilla extract, 1/4 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, 3 tablespoons of coconut flour, 1 tablespoon of your choice sweetener, 1 teaspoon of light brown sugar, 1 1/2 large egg whites or 4 1/2 tablespoons of liquid egg whites, and 1/2 teaspoon of baking powder.
Process, blend or mix those ingredients together until your microwave protein carrot cake mix is smooth.
Pumpkin Pie Spice Recipe
*Double or triple this recipe as needed and store whatever you have leftover for next time!
- 1 1/2 Tablespoons Ground Cinnamon
- 1 Teaspoon Ground Ginger & Nutmeg
- 1/2 Teaspoon Ground Allspice & Cloves
If you’re using a food processor or blender you should now add in 4 1/2 ounces of carrots and process or blend them until shredded. If you’re using a mixing bowl then go ahead and chop or shred them by hand before adding them in.
Take out 2 at least 2 cup microwave safe dishes, coat them with some non-stick cooking spray, and evenly distribute your mix into them.
Put each dish into the microwave for :30 seconds, lightly mix, and put ti back into the microwave for an additional :60-:90 seconds. Keep in mind that microwave time may change depending on how powerful your microwave is.
Remove your cake(s) from the microwave and pop them out.
Healthy Cream Cheese Frosting
Every good carrot cake needs a frosting and that’s where this healthy cream cheese frosting comes in!
To make it all you need to do is mix together 1/2 a container of vanilla Greek yogurt, 1 tablespoon of your choice sweetener, and 4 tablespoons of fat free cream cheese.
Continue mixing all of your ingredients together until your healthy cream cheese frosting forms, this should take around a minute.
Top your microwave protein carrot cake with your frosting and some chopped up carrots!
Don’t like the frosting here? Try one of our other Protein Frosting Recipes!
Microwave Protein Carrot Cake
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Ingredients
Carrot Cake
- 2 Ounces Milk Substitute - or Milk
- 1 ½ Scoops Protein Powder - Vanilla
- 3 Tablespoons Coconut Flour
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Pumpkin Pie Spice
- 4 ½ Tablespoons Liquid Egg Whites - or 1 ½ Large Egg Whites
- 1 Teaspoon Light Brown Sugar
- 1 Tablespoon Sweetener
- 4 ½ Ounces Carrots
- ½ Teaspoon Baking Powder
Frosting
- 2.65 Ounces Greek Yogurt - Fat Free Vanilla
- 4 Tablespoons Cream Cheese - Fat Free
- 1 Tablespoon Sweetener
Instructions
- Combine all of your ingredients for the Carrot Cake aside from the Carrots into either a blender or food processor
- Blend/process everything together
- Add in your Carrots and blend/process them a few times until shredded but not completely mixed in (you want some carrot pieces in there)
- Take out 2 microwave safe dishes (same size) and coat them with some non-stick cooking spray
- Evenly distribute your carrot cake mix into them
- Microwave each dish for :30 seconds, mix everything around, and microwave for an additional :60-:90 seconds
- Make your Frosting but combining all of those ingredients together and mixing everything until smooth
- Top your carrot cakes
Video
Notes
- Calories: 481
- Fat: 5g
- Saturated Fat: 3g
- Sodium: 874mg
- Carbs: 44g
- Fiber: 11g
- Sugar: 26g
- Protein: 65g
- Calories: 377
- Fat: 5g
- Saturated Fat: 3g
- Sodium: 456mg
- Carbs: 32g
- Fiber: 11g
- Sugar: 18g
- Protein: 51g
Nutrition
6 Comments
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Derek, are you “baking” these in like a round 2 Cup Pyrex bowl?
You got it!
Love the cake, love how easy it is. I would rather see the garnished carrots sliced thin, they seem too bulky on the plate to show elegance.
I love DHFTS.
I love carrot cake too. I want to make it tonight…but I don’t have coconut flour. Could I replace if with oat flour?
Hi Dee! You should be fine – taste/texture shouldn’t be too far off from the original!
I love carrot cake and my birthday is Oct 1st as well as Amigo! He’s so cute!