What would autumn be without carrot cake? Make it in a slightly lighter version with protein‑packed oat flour. It's the perfect dessert for a celebration, or a sweet treat when you want to fight off cravings whilst eating something healthier and more balanced. 🥕
Shop ingredients
Nutrition (1 serving)
- 267 kcal
- 31 g carbohydrates
- 11 g fats
- 12 g protein
Per 8 portions
- 3 eggs
- 70 g non-fat Greek yoghurt
- 50 g apple puree
- 50 g honey
- 10 drizzles vanilla extract
- 30 g coconut oil
- 1 carrot
- 25 g vanilla protein powder
- 250 g oat flour
- 1 tsp baking powder
- 1 tsp gingerbread spice
- 1 pinch sea salt
- 140 g Greek yoghurt
- 2 tbsp light cream cheese
- 20 g honey
- 5 drizzles vanilla extract
- 20 g pecans
Instructions
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Preheat the oven to 175 °C. Grease a 20 cm diameter cake tin or line it with baking paper.
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In a bowl, whisk the eggs, Greek yoghurt, applesauce, honey, vanilla extract, and melted coconut oil until smooth.
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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 add the grated carrots.
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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.
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While the cake is cooling, prepare the frosting by mixing the Greek yoghurt, cream cheese, honey and vanilla extract in a bowl. Whisk until the mixture is smooth and creamy.
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Then just brush with icing and decorate with chopped nuts. Enjoy!
