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High Protein Carrot Cake

High Protein Carrot Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (150 g) almond flour
  • 1/2 cup (60 g) vanilla or unflavored protein powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 large eggs
  • 1/3 cup (80 ml) maple syrup or honey
  • 1/4 cup (60 g) plain Greek yogurt
  • 1/4 cup (60 ml) melted coconut oil or avocado oil
  • 1 tsp vanilla extract
  • 1 1/2 cups (150 g) finely grated carrots, squeezed to remove excess liquid
  • 1/4 cup (30 g) chopped walnuts or pecans (optional)
  • For the frosting:
  • 4 oz (115 g) light cream cheese, softened
  • 1/4 cup (60 g) plain Greek yogurt
  • 2 tbsp maple syrup or honey
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment. Whisk together almond flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
  2. In another bowl, whisk the eggs, maple syrup, yogurt, melted coconut oil, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Fold in the grated carrots and optional walnuts.
  4. Scrape the batter into the prepared pan, level the top, and bake for 25 to 30 minutes, until golden and a toothpick comes out with moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
  5. Beat the cream cheese, yogurt, maple syrup, and vanilla until smooth. Spread the frosting over the cooled cake, slice, and serve.

Notes

Let the cake cool fully before frosting, or the frosting will melt. For a firmer frosting, chill it for 15 minutes. Nutrition estimate does not include optional walnuts.