Protein Carrot Cake with Frosting
Reach your diet goals with a healthy homemade carrot cake! This Protein Carrot Cake recipe is just as good as the unhealthy alternative.
Prep Time7 minutes mins
Active Time30 minutes mins
Total Time37 minutes mins
Course: Dessert
Cuisine: American
Keyword: carot cake, healthy carrot cake, protein carrot cake
Yield: 8 Pieces
Calories: 249kcal
Cost: $4.70
Carrot Cake
- 2 Large Whole Eggs
- 3 Large Egg Whites
- 6 Ounces Milk Substitute or Milk
- ½ Cup Pineapple Crushed
- 2 Cups Carrots
- 6 Dates Whole Pitted
- 4 Tablespoons Coconut Flour
- 1 ½ Cups Rolled Oats
- 3 Scoops Protein Powder Vanilla
- ¼ Cup Sweetener
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1 Tablespoon Shredded Coconut Unsweetened
- Walnuts or Any Other Nut
Protein Frosting
- 5.3 Ounces Greek Yogurt Fat Free Vanilla
- 10 Tablespoons Cream Cheese Fat Free
- 1 Tablespoon Sweetener
- 1 Teaspoon Vanilla Extract
- 2 Scoops Protein Powder Vanilla
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
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
Calories: 249kcal | Carbohydrates: 27.6g | Protein: 26.3g | Fat: 3.7g | Saturated Fat: 1.1g | Sodium: 315.8mg | Fiber: 4.3g | Sugar: 12.6g