Recipe Introduction
A carrot cake that’s high in protein, gluten-free, low-calorie, and still incredibly flavorful. Perfect for a guilt-free dessert or a protein-packed snack.
Ingredients
Carrots (grated)
Rolled oats or oat flour (gluten-free)
Protein powder (vanilla or unflavored)
Eggs or egg substitute
Sweetener of choice (like honey, maple syrup, or stevia)
Baking powder
Cinnamon, nutmeg, or other spices
Chopped nuts (optional, e.g., walnuts or pecans)
Greek yogurt or cream cheese (for frosting)
Sweetener for frosting (optional)
Note: Exact quantities aren’t visible in the photo. Adjust based on typical protein carrot cake recipes.
Instructions
Preheat oven to 175°C (350°F) and line a baking tray with parchment paper.
Mix dry ingredients: oats, protein powder, baking powder, and spices.
Combine wet ingredients: grated carrots, eggs, and sweetener.
Fold wet into dry until fully combined. Add nuts if using.
Pour batter into the prepared tray and spread evenly.
Bake for 25–35 minutes or until a toothpick comes out clean.
Cool completely before frosting.
Prepare frosting: mix Greek yogurt or cream cheese with sweetener until smooth.
Spread frosting over cooled cake and optionally garnish with extra grated carrot or nuts.
Cut into squares and enjoy!