Protein Carrot Cake

50 min.
Comments
Protein Carrot Cake

What would autumn be without carrot cake? So come make it in a slightly lighter version with protein‑packed oat flour. It's the perfect dessert for a celebration, or a sweet spot when you want to fight off cravings but also want to reach for something healthier and more balanced. 🥕

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Nutrition (1 serving)

  • 267 kcal
  • 31 g carbohydrates
  • 11 g fats
  • 12 g protein

Per 8 portions

Dough:
Cream:
Final Touch:

Instructions

  1. Preheat the oven to 175 °C. Grease a 20 cm diameter cake tin or line it with baking paper.

  2. In a bowl, whisk the eggs, Greek yogurt, applesauce, honey, vanilla extract and melted coconut oil until smooth.

  3. Add the oat flour, protein powder, baking powder, spices, a pinch of salt and cinnamon to the bowl. Stir until everything is nicely combined. Then stir in the grated carrots.

  4. Pour the batter into the prepared cake tin and spread evenly. Bake for 25‑30 minutes or until a skewer inserted into the centre comes out clean. Let the cake cool.

  5. While the cake is cooling, prepare the frosting by mixing the Greek yogurt, cream cheese, honey and vanilla extract in a bowl. Whisk until the mixture is smooth and creamy.

  6. Then just brush with icing and decorate with chopped nuts. Enjoy!Protein Carrot CakeProtein Carrot Cake

Products used in the recipe

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