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Protein Carrot Cake with Frosting

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 350
A healthy and delicious protein-packed carrot cake topped with creamy frosting, perfect for a nutritious treat.

Ingredients

Cake Base

  • 2 large Whole Eggs
  • 3 large Egg Whites
  • 6 oz Milk Substitute
  • 0.5 cup Pineapple (Crushed)
  • 2 cups Carrots
  • 6 dates Whole Pitted Dates
  • 4 tablespoons Coconut Flour
  • 1.5 cups Rolled Oats
  • 3 scoops Protein Powder (Vanilla)
  • 0.25 cup Sweetener
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1 tablespoon Shredded Coconut (Unsweetened)

Toppings

  • to taste Walnuts (or Any Other Nut)
  • 5.3 oz Greek Yogurt (Fat Free Vanilla)
  • 10 tablespoons Cream Cheese (Fat Free)
  • 1 tablespoon Sweetener
  • 1 teaspoon Vanilla Extract
  • 2 scoops Protein Powder (Vanilla)

Instructions 

  • Peel and chop carrots.
  • Add all cake ingredients into a blender and blend for 1-2 minutes.
  • Pour batter into two greased cake pans.
  • Bake at 350°F (176°C) for 25-30 minutes.
  • Mix frosting ingredients until thickened.
  • Cool cakes, then frost and stack. Top with shredded coconut, walnuts, and carrot slices.

Notes

Use fresh carrots for best flavor and texture.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: carrot, Healthy, Protein