PROTEIN Carrot Cake with PROTEIN Frosting Recipe

Protein Carrot Cake Recipe
Written by The Protein Chef

This Protein Carrot Cake recipe will take your taste buds to the next level! Delicious, healthy, loaded with fiber, and high in protein!

Here is the recipe for the Carrot Cake:

  • 2 Large Eggs
  • 3 Large Egg Whites
  • 3/4 Cup (6 Ounces) Unsweetened Vanilla Almond Milk
  • 1/2 Cup (122g) Crushed Pineapple
  • 2 Cups (256g) Carrots
  • 6 (40g) Whole Pitted Dates
  • 4 Tablespoons (28g) Coconut Flour
  • 1 1/2 Cups (120g) Rolled Oats
  • 3 Scoops (90g) Vanilla Protein Powder
  • 1/4 Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1 Tablespoon (5g) Unsweetened Shredded Coconut
  • Some Chopped Walnuts (Optional)

Here is the recipe for the Protein Frosting:

  • 5.3 Ounces (150g) Fat Free Vanilla Greek Yogurt
  • 10 Tablespoons (150g) Fat Free Cream Cheese
  • 1 Tablespoon Sweetener
  • 1 Teaspoon Vanilla Extract
  • 2 Scoops (60g) Vanilla Protein Powder

Calories in the WHOLE recipe:

  • Calories: 1998
  • Fat: 30g
  • Saturated Fat: 9g
  • Sodium: 2527mg
  • Carbs: 221g
  • Fiber: 35g
  • Sugar: 101g
  • Protein: 211g

Calories in each Piece (if you make 8 pieces):

  • Calories: 249
  • Fat: 3.7g
  • Saturated Fat: 1.1g
  • Sodium: 315.8mg
  • Carbs: 27.6g
  • Fiber: 4.3g
  • Sugar: 12.6g
  • Protein: 26.3g

Peel and chop up your Carrots. Add all of your Carrot Cake ingredients into a blender or food processor. Blend or process everything together for around 1-2 minutes. Take out 2 cake pans and coat them with some non-stick cooking spray. Evenly distribute your cake mix into the pans. Bake them on 350°F/176°C for 25:00-30:00. Make your Protein Frosting by adding all of those ingredients into a bowl and mixing everything together until your frosting thickens up. Once your cakes cool coat one cake with half of the frosting, put the other cake on top of that, and then coat the top cake with the rest of the frosting. Sprinkle your Unsweetened Shredded Coconut, optional Walnuts (or any other nut), and a couple slices of a Carrot on top! Mouthgasm!


  • Before baking add in some extra/bigger pieces of carrots, chocolate chips, nuts, etc!
  • Let your cakes cool completely and while they are put your frosting in the fridge so it thickens up a bit!

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.


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