Microwave Protein Carrot Cake

1 Cake481 cals

If you like carrot cake and you like quick, healthy, and DELICIOUS recipes then you’re going to love this Microwave Protein Carrot Cake!

Tips:

  • Top it with some chopped up carrots!
Microwave Protein Carrot Cake Recipe

Microwave Protein Carrot Cake

If you like carrot cake and you like quick, healthy, and DELICIOUS recipes then you’re going to love this Microwave Protein Carrot Cake!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake mug cake, microwave carrot cake, protein carrot cake
Servings: 1 Cake
Calories: 481kcal
Cost: $2
Course: Dessert
Cuisine: American
Keyword: carrot cake mug cake, microwave carrot cake, protein carrot cake
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1 Cake
Calories: 481kcal
Cost: $2

Ingredients

Carrot Cake

  • ¼ Cup Milk Substituteor Milk (2 Ounces)
  • 1 ½ Scoops Protein Powder45g Vanilla
  • 3 Tablespoons Coconut Flour21g
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Pumpkin Pie Spice
  • 4 ½ Tablespoons Liquid Egg Whites69g (or 1 ½ Large Egg Whites)
  • 1 Teaspoon Light Brown Sugar4g
  • 1 Tablespoon Sweetener
  • 4 ½ Ounces Carrots127.5g
  • ½ Teaspoon Baking Powder

Frosting

  • 2.65 Ounces Greek Yogurt75g Fat Free Vanilla
  • 4 Tablespoons Cream Cheese60g 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

Notes

Calories in the WHOLE recipe w/ Frosting:
  • Calories: 481
  • Fat: 5g
  • Saturated Fat: 3g
  • Sodium: 874mg
  • Carbs: 44g
  • Fiber: 11g
  • Sugar: 26g
  • Protein: 65g
 
Calories in the WHOLE recipe w/out Frosting:
  • Calories: 377
  • Fat: 5g
  • Saturated Fat: 3g
  • Sodium: 456mg
  • Carbs: 32g
  • Fiber: 11g
  • Sugar: 18g
  • Protein: 51g

Nutrition

Calories: 481kcal | Carbohydrates: 44g | Protein: 65g | Fat: 5g | Saturated Fat: 3g | Sodium: 874mg | Fiber: 11g | Sugar: 26g

Ingredients

Carrot Cake

  • ¼ Cup Milk Substitute or Milk (2 Ounces)
  • 1 ½ Scoops Protein Powder 45g Vanilla
  • 3 Tablespoons Coconut Flour 21g
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Pumpkin Pie Spice
  • 4 ½ Tablespoons Liquid Egg Whites 69g (or 1 ½ Large Egg Whites)
  • 1 Teaspoon Light Brown Sugar 4g
  • 1 Tablespoon Sweetener
  • 4 ½ Ounces Carrots 127.5g
  • ½ Teaspoon Baking Powder

Frosting

  • 2.65 Ounces Greek Yogurt 75g Fat Free Vanilla
  • 4 Tablespoons Cream Cheese 60g 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

Notes

Calories in the WHOLE recipe w/ Frosting:
  • Calories: 481
  • Fat: 5g
  • Saturated Fat: 3g
  • Sodium: 874mg
  • Carbs: 44g
  • Fiber: 11g
  • Sugar: 26g
  • Protein: 65g
 
Calories in the WHOLE recipe w/out Frosting:
  • Calories: 377
  • Fat: 5g
  • Saturated Fat: 3g
  • Sodium: 456mg
  • Carbs: 32g
  • Fiber: 11g
  • Sugar: 18g
  • Protein: 51g

Nutrition

Calories: 481kcal | Carbohydrates: 44g | Protein: 65g | Fat: 5g | Saturated Fat: 3g | Sodium: 874mg | Fiber: 11g | Sugar: 26g

6 Comments

  1. Carla H on October 4, 2014 at 12:00 am

    I love carrot cake and my birthday is Oct 1st as well as Amigo! He’s so cute!

  2. Dee Lessard on October 4, 2014 at 12:00 am

    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?

    • Derek Howes on October 6, 2014 at 12:00 am

      Hi Dee! You should be fine – taste/texture shouldn’t be too far off from the original!

  3. Mitch on October 6, 2014 at 12:00 am

    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.

  4. Chris on February 17, 2015 at 12:00 am

    Derek, are you “baking” these in like a round 2 Cup Pyrex bowl?

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