Protein Carrot Cake

Name: Protein Carrot Cake
Total time: 30 min
Ingredients: oats, blended; foodspring cocos crisp whey protein; coconut sugar or granulated erythritol; mixed spice or cinnamon; baking powder; grated carrot; 0% fat greek yogurt; egg white; coconut oil; 0% fat Greek yogurt; low fat cream cheese; coconut protein cream

a classic Spring dessert with a tropical twist

30 min

squares of high protein carrot cake on a white board

By Izy Hossack
April 25, 2022

Why trust us?

This fluffy protein carrot cake features warming spices, grated carrot and coconut whey protein. Of course, carrot cake wouldn’t be complete without a cream cheese frosting! We’ve used our coconut crisp protein spread in the frosting for extra flavor.

Ingredients

8 Persons

CARROT CAKE:

45 g

oats, blended
30 g

foodspring cocos crisp whey protein
1 tbsp

coconut sugar or granulated erythritol
1 tsp

mixed spice or cinnamon
1 tsp

baking powder
100 g

grated carrot
2 tbsp

0% fat greek yogurt
1

egg white
1 tbsp

coconut oil

FROSTING:

50 g

0% fat Greek yogurt
55 g

low fat cream cheese
30 g

coconut protein cream
1 tbsp

coconut flakes

Preparation

1

Preheat the oven to 160C / 320F fan (180C / 350F non-fan). Line a loaf tin with baking paper.
2

Combine the cake batter ingredients in a blender or food processor and blend until smooth. Pour into the loaf tin and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
3

Allow the cake to cool then remove from the tin.
4

Mix the yogurt, cream cheese and protein cream together in a small bowl until smooth. Spread it over the surface of the cooled cake then sprinkle with the coconut flakes. Cut into 8 squares and serve.
1

Enjoy!