Protein Carrot Cake with Frosting

8 Pieces249 cals

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

Tips:

  • 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!
Protein Carrot Cake Recipe

Protein Carrot Cake with Frosting

This Protein Carrot Cake recipe will take your taste buds to the next level! Delicious, healthy, loaded with fiber, and high in protein!
5 from 2 votes
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Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Course: Dessert
Cuisine: American
Keyword: carot cake, healthy carrot cake, protein carrot cake
Servings: 8 Pieces
Calories: 249kcal
Cost: $4.70
Course: Dessert
Cuisine: American
Keyword: carot cake, healthy carrot cake, protein carrot cake
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Servings: 8 Pieces
Calories: 249kcal
Cost: $4.70

Ingredients

Carrot Cake

  • 2 Large Whole Eggs
  • 3 Large Egg Whites
  • ¾ Cup Milk Substitute - or Milk (6 Ounces)
  • ½ Cup Pineapple - 122g Crushed
  • 2 Cups Carrots - 256g
  • 6 Dates - 40g Whole Pitted
  • 4 Tablespoons Coconut Flour - 28g
  • 1 ½ Cups Rolled Oats - 120g
  • 3 Scoops Protein Powder - 90g Vanilla
  • ¼ Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1 Tablespoon Shredded Coconut - 5g Unsweetened
  • Walnuts - or Any Other Nut

Protein Frosting

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

Instructions

  • 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 that mix into your pans
  • Bake them on 350F/176C for 25-30 minutes
  • Mix all of your Protein Frosting ingredients together until your frosting thickens up
  • Coat your cakes once they cool and stack them on top of each other
  • Evenly distribute your Shredded Coconut, Walnuts, and a couple slices of a Carrot on top

Video

Notes

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

Nutrition

Calories: 249kcal | Carbohydrates: 27.6g | Protein: 26.3g | Fat: 3.7g | Saturated Fat: 1.1g | Sodium: 315.8mg | Fiber: 4.3g | Sugar: 12.6g

Ingredients

Carrot Cake

  • 2 Large Whole Eggs
  • 3 Large Egg Whites
  • ¾ Cup Milk Substitute or Milk (6 Ounces)
  • ½ Cup Pineapple 122g Crushed
  • 2 Cups Carrots 256g
  • 6 Dates 40g Whole Pitted
  • 4 Tablespoons Coconut Flour 28g
  • 1 ½ Cups Rolled Oats 120g
  • 3 Scoops Protein Powder 90g Vanilla
  • ¼ Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1 Tablespoon Shredded Coconut 5g Unsweetened
  • Walnuts or Any Other Nut

Protein Frosting

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

Instructions

  • 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 that mix into your pans
  • Bake them on 350F/176C for 25-30 minutes
  • Mix all of your Protein Frosting ingredients together until your frosting thickens up
  • Coat your cakes once they cool and stack them on top of each other
  • Evenly distribute your Shredded Coconut, Walnuts, and a couple slices of a Carrot on top

Video

Notes

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

Nutrition

Calories: 249kcal | Carbohydrates: 27.6g | Protein: 26.3g | Fat: 3.7g | Saturated Fat: 1.1g | Sodium: 315.8mg | Fiber: 4.3g | Sugar: 12.6g

13 Comments

  1. Theresa on December 30, 2020 at 6:23 am

    Can I sub almond flour for coconut flour?

    • Derek Howes on January 16, 2021 at 10:52 am

      Yes, definitely. The almond flour will give it a bit more moisture too.

  2. Milica on May 14, 2018 at 12:00 am

    Hi!Can I mix everything with a hand mixer instead of a food processor?Afraid it won’t mix very well(dont own blender)

  3. Jodi on September 6, 2017 at 12:00 am

    How long is the shelf life on this cake with the frosting?

    • Derek Howes on September 14, 2017 at 12:00 am

      I would say no longer than 5-7 days!

  4. Ruth on February 26, 2016 at 12:00 am

    Hi Derek, can I substitute de pineapple? Let me know what I could use instead 🙂 thanks!

    • Derek Howes on March 1, 2016 at 12:00 am

      Hi Ruth! Add in a tablespoon or two of honey (or brown rice syrup)! 🙂

  5. Carlotta on November 23, 2015 at 12:00 am

    Now that was a beautiful cake!
    Just couldn’t stand proteinpowder (and the typical protein-powder-tasting recepies) at the moment and this looked nice so my friend and I gave it a try.
    The result: a super pretty cake, lovely taste, good texture. It survived about 3 days, had it for breakfast and felt pretty decadent eating cake in the morning =)

    Best comment on the cake:
    my boyfriend (clean eater, but highly sceptical when it comes to protein-baking):
    “holy shit! this actually tastes like cake! I mean it looks like a cake. it smells like a cake. It tastes like… ARE YOU KIDDING ME!? YOU CAN’T FEED ME CAKE! MY DIET’S GOING TO HELL RIGHT NOW!”

  6. Angie on November 10, 2015 at 12:00 am

    Fabulous cake! I love how versatile the recipe is, also. Just made half the recipe the first time to make sure I liked it. I have made many protein cakes, but none have come out as well as this one!

  7. Rachel on September 17, 2015 at 12:00 am

    This cake is awesome! I would use parchment paper in the future, though, as the cake wanted to stick to the pan.

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