🥕 High-Protein Carrot Cake

Ingredients

Dry ingredients

• 2 cups (200 g) finely grated carrots
• 1 cup (100–120 g) rolled oats, blended into flour
• 1 cup (30–35 g) vanilla protein powder
• ½ cup (60 g) almond flour
• ½ cup (60 g) chopped walnuts or pecans
• ¼ cup (30 g) raisins or chopped dates
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

Wet ingredients

• 3 large eggs
• ½ cup (120 ml) unsweetened almond milk
• ⅓ cup (80 g) unsweetened applesauce
• ¼ cup (60 ml) honey or maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 175°C (350°F). Grease a Bundt pan or 8-inch round cake pan and line the bottom with parchment paper if using a round pan.
2. Make oat flour: Blend the rolled oats in a blender until finely ground.
3. In a large bowl, whisk together the oat flour, protein powder, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In a separate bowl, whisk the eggs, almond milk, applesauce, honey or maple syrup, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Don’t overmix.
6. Fold in the grated carrots, chopped walnuts or pecans, and raisins/dates.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack and cool completely.

Optional High-Protein Frosting

Mix together:

• 1 cup (225 g) low-fat cottage cheese or Greek yogurt
• ½ scoop vanilla protein powder
• 1–2 tbsp honey or maple syrup
• ½ tsp vanilla extract
• 1–2 tbsp milk, as needed

Blend until completely smooth, then spread over the cooled cake.

Nutrition — Approx. Per Slice

For 10 slices, without frosting:

• Calories: ~210 kcal
• Protein: ~14 g
• Carbohydrates: ~20 g
• Fat: ~8 g
• Fiber: ~3 g

Nutrition will vary depending on the protein powder, nuts, and sweetener used.

Tips for Extra Protein

• Use a protein powder containing around 20–25 g protein per scoop.
• Replace some almond milk with Greek yogurt for a denser, higher-protein cake.
• Add 1–2 tbsp chia seeds or ground flaxseed for extra fiber and nutrients.
• For a lower-sugar version, reduce the honey/maple syrup and use a zero-calorie sweetener.
• Store covered in the refrigerator for up to 5 days.