Microwave Protein Carrot Cake

1 Cake481 cals

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 Recipe

Microwave Protein Carrot Cake

Beat those carrot cake cravings in just minutes with a Microwave Protein Carrot Cake! This mug cake recipe is simple, healthy, and delicious!
5 from 3 votes
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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

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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


  • 2.65 Ounces Greek Yogurt - Fat Free Vanilla
  • 4 Tablespoons Cream Cheese - Fat Free
  • 1 Tablespoon Sweetener


  • 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



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


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


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

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

  2. 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.

  3. 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!

  4. 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!

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