Sometimes you just need something sweet that actually fuels your body. This healthy protein carrot cake is the perfect solution for your dessert cravings. It delivers all the warm spices you love without the heavy sugar crash. You can enjoy a thick slice and still feel light and energized.
This recipe is a fantastic way to kick off a healthy reset. It feels like a total indulgence but stays within your goals. Whether it is for a snack or a special treat, it hits the spot. Let’s get baking so you can taste this goodness for yourself.
Why You’ll Love This Recipe
This cake is a winner because it uses wholesome pantry staples. Oat flour and Greek yogurt create a crumb that is incredibly tender. You get a massive boost of protein in every single bite. It is a wonderful choice for a fresh spring brunch with friends.
Your family will never guess this cake is actually good for them. The texture is moist and the flavor is perfectly balanced. It is easy to whip up on a slow Sunday afternoon. You will love having a nutritious treat ready in the fridge.
Simple Method
Making this cake is very straightforward and beginner friendly. You simply mix your wet ingredients and then stir in the dry. Grating the carrots is the most time-consuming part of the process. Everything bakes in one pan for minimal cleanup later. Even if you rarely bake, you can master this recipe easily.
Ingredients You’ll Need
Most of these items are likely already in your kitchen right now.
- 1.5 cups oat flour
- 60 grams vanilla whey protein powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup unsweetened applesauce
- 0.5 cup non-fat plain Greek yogurt
- 0.33 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1 cup non-fat plain Greek yogurt (for frosting)
- 30 grams vanilla whey protein powder (for frosting)
- 1 tablespoon maple syrup (for frosting)
Step-by-Step
- Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a large mixing bowl, whisk together the eggs, 0.5 cup Greek yogurt, applesauce, 0.33 cup maple syrup, and vanilla extract until homogenous.
- In a separate bowl, sift together the oat flour, 60g protein powder, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture using a spatula, stirring until just combined.
- Gently fold in the finely grated carrots until evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely on a wire rack before frosting.
- Prepare the protein frosting by whisking together 1 cup Greek yogurt, 30g protein powder, and 1 tablespoon maple syrup until smooth and thick.
- Spread the frosting evenly over the cooled cake and refrigerate for 30 minutes to set before slicing into 8 portions.
Best Ways to Enjoy It
Slice your cake into generous squares and serve them slightly chilled. It pairs beautifully with a hot cup of herbal tea. You can serve this as a post-workout snack for something different. For a special brunch, place it on a pretty wooden board. Your guests will reach for seconds of this healthy protein carrot cake.
Keep It Fresh
Store any leftover cake in an airtight container in your refrigerator. Because of the yogurt frosting, it needs to stay cold. It will remain fresh and tasty for up to four days. You can also freeze the unfrosted cake for longer storage. Simply thaw it in the fridge before adding the creamy frosting.
Tips for Best Results
- Don’t skip squeezing the extra moisture out of your grated carrots.
- Avoid overmixing the batter to keep the cake light and airy.
- Use a vanilla protein powder that you actually enjoy the taste of.
- Ensure the cake is totally cool before you spread the frosting.
- For a spring celebration, top with a sprinkle of chopped walnuts.
- Sift the oat flour to prevent any lumps in your batter.
- Check the cake at 30 minutes to avoid over-baking and drying it out.
Ways to Switch It Up
- Add a handful of raisins for a classic, chewy texture.
- Use a plant-based yogurt and protein for a dairy-free option.
- Swap the maple syrup for honey for a slightly different sweetness.
- Stir in some shredded coconut for a tropical spring twist.
Common Questions
Can I make this ahead of time?
Yes, this cake actually tastes better after the flavors meld. You can bake it a day before you need it. Just add the frosting right before you plan to serve.
Will kids actually eat this?
Absolutely, because it tastes like a traditional sweet treat. The frosting is creamy and the spices are very kid-friendly. It is a great way to sneak in veggies.
How do I know when it is done?
Insert a toothpick or skewer into the center of the cake. If it comes out clean or with dry crumbs, it is ready. The edges should also pull away slightly from the pan.
I hope this healthy protein carrot cake brings a little sunshine to your kitchen. It is the perfect way to enjoy a sweet treat while feeling your best. Happy baking and enjoy every bite!
— Alex
Ingredients
- 1.5 cups oat flour
- 60 grams vanilla whey protein powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon sal t
- 2 large egg s
- 0.5 cup unsweetened applesauce
- 0.5 cup non -fat plain Greek yogurt
- 0.33 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1 cup non -fat plain Greek yogurt (for frosting)
- 30 grams vanilla whey protein powder (for frosting)
- 1 tablespoon maple syrup (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a large mixing bowl, whisk together the eggs, 0.5 cup Greek yogurt, applesauce, 0.33 cup maple syrup, and vanilla extract until homogenous.
- In a separate bowl, sift together the oat flour, 60g protein powder, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture using a spatula, stirring until just combined.
- Gently fold in the finely grated carrots until evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely on a wire rack before frosting.
- Prepare the protein frosting by whisking together 1 cup Greek yogurt, 30g protein powder, and 1 tablespoon maple syrup until smooth and thick.
- Spread the frosting evenly over the cooled cake and refrigerate for 30 minutes to set before slicing into 8 portions.
