High-Protein Carrot Cake Recipe

Carrot cake is a timeless dessert known for its moist texture, warm spices, and subtle sweetness. Traditionally, it’s made with flour, sugar, and cream cheese frosting, making it indulgent but not always the healthiest option.

This high-protein carrot cake recipe takes the classic and gives it a nutritious twist. Packed with protein powder, Greek yogurt, and wholesome ingredients, it’s perfect for anyone looking to satisfy a sweet craving while fueling their body.

Whether you’re a fitness enthusiast, someone tracking macros, or simply a carrot cake lover looking for a lighter version, this recipe is a great balance between flavor and nutrition. Enjoy it as a post-workout snack, a guilt-free dessert, or even a quick breakfast!

Cooking Time & Servings

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Servings: 8 slices

Ingredients

Dry Ingredients

• 1 cup oat flour (or finely ground oats)
• ½ cup vanilla protein powder (whey or plant-based)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• Pinch of salt

Wet Ingredients

• 2 large eggs
• ½ cup unsweetened applesauce
• ⅓ cup Greek yogurt (plain, non-fat)
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract

Add-Ins

• 1 ½ cups grated carrots
• ¼ cup crushed pineapple (optional, for moisture)
• ¼ cup chopped walnuts or pecans (optional)
• 2 tbsp raisins (optional)

Frosting (Optional)

• ½ cup Greek yogurt
• 2 tbsp cream cheese (light)
• 1 tbsp honey or maple syrup
• ½ tsp vanilla extract

How to Make

1. Preheat the oven to 350°F (175°C) and lightly grease or line an 8-inch square baking dish.
2. Mix the dry ingredients: In a large bowl, combine oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix the wet ingredients: In another bowl, whisk together eggs, applesauce, Greek yogurt, honey (or maple syrup), and vanilla extract.
4. Combine wet and dry: Slowly fold the wet ingredients into the dry mixture until well blended. Do not overmix.
5. Add the carrots & extras: Gently stir in grated carrots, crushed pineapple, nuts, or raisins if using.
6. Bake: Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool & frost: Allow the cake to cool completely before spreading the optional frosting on top. Slice into 8 servings.

Notes

• You can substitute oat flour with almond flour or whole wheat flour for different textures.
• For a dairy-free option, use coconut yogurt and plant-based protein powder.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• This recipe is naturally sweetened, but you can add extra honey or a sugar substitute if you prefer a sweeter cake.

FAQs

1. Can I make this carrot cake vegan?

Yes, replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based yogurt.

2. Can I freeze this cake?

Absolutely! Wrap slices in parchment paper and freeze for up to 2 months. Thaw overnight in the fridge before eating.

3. What’s the best protein powder to use?

Vanilla whey protein works best for flavor, but plant-based protein also works if you want a vegan option.

4. Is the frosting necessary?

No, the cake is delicious on its own, but the light frosting adds creaminess and balances the spices.

Nutrition Facts (Per Serving – 1 Slice, without frosting)