Healthy and Delicious Carrot Protein Cake Recipe

Welcome, dear friends, to my humble kitchen! Today, I have a treat for you: a delicious and healthy gluten-free Carrot Protein Cake.

In this recipe, I’ve combined the classic flavors of a traditional carrot cake with high-quality protein powders and gluten-free ingredients. The result? A seriously tasty and nutritious dessert that won’t leave you feeling guilty or bloated.

Starting with the freshest carrots of the season, I’ve selected only the finest ingredients to create this delightful Carrot Protein Cake. With a perfect balance of spices – cinnamon, nutmeg, ginger – and a hint of juicy sweetness from a tablespoon of stevia and some vanilla extract, this cake is suave and delicate on the palate.

But wait, there’s more! This recipe is not only gluten-free but also dairy-free and vegan-friendly. Whether you’re trying to reduce your intake of animal products or simply looking for healthier dessert options, this cake is perfect for you.

So, let’s get ready to bake this scrumptious Carrot Protein Cake. Don’t worry about anything else because I’ll walk you through every step in detail. Get yourselves aprons on, hands washed and let’s sizzle!

Why You’ll Love This Recipe

Carrot Protein Cake - Gluten Free
Carrot Protein Cake – Gluten Free

As thou venture through life’s journey, ’tis always best to supplement one’s self with food that refreshes the body and invigorates the soul. With this carrot protein cake, thou art making a choice to nourish thyself in a delectable and healthful manner.

What sets this gluten-free carrot cake apart is not only its mouth-watering taste, but also its rich protein content. The combination of vanilla protein powder and vegan protein powder make this carrot cake high in protein, helping to maintain and repair the body’s tissues.

Moreover, this gluten-free recipe uses coconut flour instead of wheat flour, which means that those who cannot tolerate gluten can still indulge in a delicious slice. As if that was not enough, the sugar content is minimal because stevia replaces refined sugar, making it low carb as well.

But what about taste? Good health does not have to come at the cost of flavor! The sweetness of grated carrots is combined with warm spices like nutmeg and cinnamon, creating an explosion of flavors in every bite. And when topped with sugar-free cream cheese frosting or served plain, this vegan high protein carrot cake will leave thou wanting more.

Perfect for any occasion–be it breakfast or snack time–this healthy gluten-free cake can even double up as a birthday cake! It is easy to make in just one bowl and can be stored for days, making it a convenient way to eat healthily on-the-go.

So why wouldn’t thou love this recipe? It ticks all the boxes: low carb, high protein, dairy-free, vegan and gluten-free. Try it out for thyself and taste why this easy one-bowl wonder could become thy new favorite indulgence.

Ingredient List

 This carrot protein cake is a sweet way to sneak in some added nutrients.
This carrot protein cake is a sweet way to sneak in some added nutrients.

Let’s take a look at the ingredients for this gluten-free Carrot Protein Cake recipe:

  • Dry Ingredients 1: 2 cups of Almond Flour
  • Dry Ingredients 2: ½ cup of Oats, 3/4 cup of Coconut Flour and 1 tsp of Baking Powder
  • Protein Powder: 1 scoop (about 32g) of Vanilla Protein Powder
  • Carrot Mixture: 2 cups of grated Carrots
  • Liquid Ingredients: 4 large Egg Whites, 1/2 cup of Water and 1 tsp of Vanilla Extract
  • Sweetener: 1/2 cup of Stevia
  • Spices: A pinch of Sea Salt, Ground Ginger, Nutmeg and Cinnamon

Note that you will need a total amount of three cups (900g) of grated carrots. Optionally, you can also add the zest from one orange to give it a citrus twist. To make this recipe vegan, use vegan protein powder and omit the egg whites or replace with a plant-based egg alternative.

The Recipe How-To

 Who needs flour when you can have this gluten-free goodness?
Who needs flour when you can have this gluten-free goodness?

Now that we have gathered all of our ingredients, it’s time to make the delicious Carrot Protein Cake. Don’t worry, this cake is incredibly simple and easy to make- all you need is a mixing bowl and a baking dish, so let’s get started!

Ingredients 1:

  • 2 cups shredded carrots
  • ½ cup coconut flour
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp baking powder
  • 2 scoops (60g) vanilla protein powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • A pinch of nutmeg
  • Stevia to taste

Ingredients 2:

  • 3 eggs whites
  • Water as required


  1. Preheat the oven to 175°C. Grease a square or round cake pan with cooking spray.

  2. In a large mixing bowl, combine all ingredients except for Ingredient 2 (eggs and water). Mix well and set aside.

  3. Beat egg whites until stiff peaks form in another bowl.

  4. Add egg whites alternately with water if needed, to the carrot mixture and mix well until fully incorporated.

  5. Pour the batter into the prepared cake pan and spread evenly.

  6. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.

  7. Once done, remove from oven and let it cool on wire rack for some time before slicing.


  1. You can use any kind of vanilla protein powder instead of the one mentioned in Ingredient List.
  2. Be careful not to overmix the batter as it could lead to a dense texture.
  3. If you prefer sweeter cakes, you can add more stevia to taste for ingredient list.
  4. If you want a more moist texture, add more almond milk in Ingredient List.


Now that you have the recipe for a delicious Carrot Protein Cake it’s time you try it out for yourself. Trust me, your taste buds will thank you!

Substitutions and Variations

 Up your protein game with this carrot cake that's also a delicious protein source.
Up your protein game with this carrot cake that’s also a delicious protein source.

Hark! Thou mayest wonder if there be any other ways to prepare this amazing Carrot Protein Cake, and I tell thee, indeed yes! Fear not, for I shall provide thee with various substitutions and variations in case thou hast specific dietary requirements or preferences.

Firstly, if thou dost not prefer vegan protein powder, thou canst use whey protein powder instead. This substitution will not affect the texture nor the taste of the cake too much. For those who are allergic to nuts or do not enjoy the flavor of almond flour, thou canst substitute it with coconut flour; however, remember to adjust the amount accordingly since coconut flour is more absorbent than almond flour.

In terms of sweetness, instead of using stevia, thou canst also utilize any sugar-free sweeteners that thou prefer or to make it sweeter use honey or maple syrup in moderate amounts. To add some crunchiness and nutty taste to this Carrot Protein Cake variation, add a few tablespoons of chopped walnuts or pecans.

Furthermore, for those who desire a creamier texture to complement this moist and fluffy cake, a layer of cream cheese frosting can be added on top. However, if thou art lactose intolerant or vegan, substitute it with a dairy-free cream cheese alternative such as cashew cheese.

Lastly, if thou wishest to have portion control while satisfying thy carrot cake cravings without worrying about consuming too many calories, divide the mixture into 12 cupcakes and adjust baking time accordingly.

In conclusion, by making these substitutions and variations to this Carrot Protein Cake recipe means the possibilities are endless! Let thy creativity shine through while fulfilling thy taste buds’ desires.

Serving and Pairing

 This cake is packed with nutrients and flavor, the perfect guilt-free treat.
This cake is packed with nutrients and flavor, the perfect guilt-free treat.

Pray, indulge in the whimsical goodness of this gluten-free carrot protein cake. This delectable cake is perfect for any occasion – be it a birthday, an anniversary, or a quiet night in with friends. The airy, moist texture of this cake will tantalize your taste buds and leave you yearning for more.

For the ultimate indulgent experience, pair this divine dessert with a cup of hot tea or coffee. Its subtle earthy flavors of cinnamon, nutmeg, and ginger complement perfectly with a bouquet of exotic teas like fruity black tea or spicy chai tea.

If you want to add a zing to your protein cake, pair it with homemade fruit compote made from fresh berries or seasonal fruits. Alternatively, let your creative side run wild by topping it off with some whipped cream or a dollop of sweetened cream cheese frosting.

If you’re feeling inspired to be extra healthy today, try pairing it with a scoop of vanilla-flavored vegan protein ice cream. The light and refreshing taste of the ice cream will contrast deliciously with the richness and warmth of the carrot protein cake.

This delightful cake can also be an easy pick-me-up snack for when you’re on-the-go. Take it along on your morning walks, hiking trips or picnics to keep yourself energized throughout the day. No matter how you choose to serve it up, this carrot protein cake is sure to be the epicenter of any gathering.

Make-Ahead, Storing and Reheating

 This cake is not only gluten-free and packed with protein, but it's also dairy-free.
This cake is not only gluten-free and packed with protein, but it’s also dairy-free.

Hark ye! The glory of carrot protein cake cannot be underestimated, it is a dish that deserves to be savored and enjoyed thoroughly. One way to fully appreciate this delicacy is by knowing how to store and reheat it properly, so that you can enjoy it anytime you want. Fear not, for I have some tips that will help you in your quest for perfect preservation of your carrot protein cake!

Firstly, let’s discuss the make-ahead option. You can bake the carrot protein cake ahead of time and store it in an airtight container or wrap it tightly with plastic wrap. It can be stored at room temperature for up to two days or refrigerated for up to a week. If you’re planning ahead for a special occasion, this tip will certainly help relieve some pressure on the day itself.

If you’ve got leftovers, don’t fret! Just like any other cake, your carrot protein cake can be stored overnight, without compromising its taste and texture. The process is simple: cover the remaining cake with plastic wrap or foil and place it in the refrigerator. When you’re ready to indulge again, remove the plastic wrap or foil and allow the cake to come back up to room temperature before serving.

As for reheating options, there are two methods that I recommend based on personal preference: microwave and oven.

If you prefer a quick and easy method, reheating your carrot protein cake in the microwave is your best bet! Simply cut a slice of cake and place it on a microwave-safe plate. Heat it up on high for 15-20 seconds. Don’t overheat it or else it may become dry.

On the other hand, baking it in an oven takes more time but yields better results. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius), wrap the amount of cake slices you desire tightly in foil and place them on a baking tray. Bake them for around 10-15 minutes or until the cake is heated through.

In conclusion, storing and reheating your carrot protein cake is a hassle-free process once you know what to do. Simply follow these suggestions and you’ll always have a slice of cake ready whenever you want. And remember, the key is always to handle the cake with care!

Tips for Perfect Results

 Carrots can do more than just improve your vision, they can also make your dessert taste amazing.
Carrots can do more than just improve your vision, they can also make your dessert taste amazing.

To ensure that you get the perfect carrot protein cake every time, here are some helpful tips:

1. Adjust the sweetener to your preference. If you have a sweet tooth, you may want to add more stevia or another sweetener of your choice. Similarly, if you prefer a less sweet cake, reduce the amount of sweetener.

2. Use fresh carrots for moistness and sweetness. Avoid using canned or pre-shredded carrots as they can be dry and stale. Grate the carrots fresh yourself for maximum flavor.

3. Sift the dry ingredients for a smoother batter. Sifting not only removes any lumps but also aerates the flour, creating a lighter and fluffier cake.

4. Do not overmix the batter. Overmixing leads to a tough cake due to the development of gluten. Mix until everything is just combined and there are no lumps visible.

5. Let the cake cool before frosting. Frosting a warm cake will melt the frosting and cause it to slide off the cake.

6. Use high-quality gluten-free flour blends such as Bob’s Red Mill or King Arthur Flour for optimal results.

7. If using vegan protein powder, make sure it’s not too overpowering in flavor. Neutral-tasting vanilla protein powder works best in this recipe.

8. For a cream cheese frosting, use dairy-free cream cheese or vegan cream cheese.

With these tips in mind, you’ll be able to bake and enjoy a delicious and moist carrot protein cake every time!


Thou mayest have some doubts on this carrot protein cake recipe, or maybe some questions on substitutions and variations. Fret not, dear reader! In this section, I shall answer the most frequently asked questions related to the ingredients, techniques, and tips for making the best carrot cake ever. So let’s dig in and clarify all thy quandaries about this gluten-free, dairy-free, and high-protein treat!

Why is butter not used in carrot cake?

When making a carrot cake, it’s best to use an oil-based recipe instead of butter-based. This helps the cake to stay moist and fresh for a longer period. However, the absence of butter means that it lacks the ability to rise through the process of creaming. Creaming is accomplished by beating butter and sugar together at high speed, which allows air to get trapped in the butter.

Is carrot cake the healthiest cake?

Carrot cake is often thought of as a healthy dessert option because it contains nutritious ingredients like carrots and nuts. However, it’s important to note that this cake is also high in fat and sugar, which can add up to a significant number of calories in just one slice. The calorie count may vary based on the size of the cake, but it could range from 300 to 600 calories per serving.

Is Sara Lee carrot cake gluten free?

In this recipe, we will be making a tray of 32 to 28 servings, with an approximate serving size of 70g. Each serving contains an average quantity of 2.7g protein and 13.4g total fat, with 3.6g saturated fat per serving. When looking at the nutritional information per 100g, each serving has an average quantity of 3.9g protein and 19.2g total fat.

Why is carrot cake so calorie dense?

Compared to fruit cake, carrot cake tends to have a higher amount of saturated fat due to the creamy frosting made from cream cheese. Consequently, it packs more calories, and its lower fiber content may not provide as much satiety.

Bottom Line

Thus, the Carrot Protein Cake Gluten Free Recipe is a must-try recipe for all health enthusiasts and anyone with a sweet tooth. The recipe offers a perfect balance of taste and nutrition, which makes it an ideal dessert or snack option as compared to other high-calorie sugary treats.

This gluten-free, dairy-free, and vegan recipe can be easily modified as per personal preference, whether it’s adding nuts or frosting. It is a great source of protein and essential nutrients like Vitamin A, which aids in improving vision.

In conclusion, the Carrot Protein Cake Gluten Free Recipe is an easy-to-make dish that offers a healthier version of the traditional carrot cake without compromising on taste. This recipe is perfect for people who want to indulge in some guilt-free snacking while ensuring good health. So, what are you waiting for? Grab your apron and bake this delicious cake today!

Carrot Protein Cake - Gluten Free

Carrot Protein Cake - Gluten Free Recipe

Here's my recipe for a very high protein, delicious snack that I like to whip together before I exercise - it's a dense, not overly sweet treat that is great for post workout, or any time you're craving carrot cake without all the fat and calories. It has 11g Protein per slice and 6g net Carbs.
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Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine Gluten-free
Servings 8 slices
Calories 47.2 kcal


  • 2/3 cup oat flour (55g)
  • 3 tablespoons coconut flour (22g)
  • 75 g vanilla protein powder (about 2 scoops, I used OL Vanilla Pea Protein, it also would probably work with Casein powder)
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • stevia, to taste (I used 12 packets Truvia which would be about 1/2 tsp extract)
  • 1/2 cup Greek yogurt, 2% plain (4 oz)
  • 1 cup carrot (6 oz cooked, about 4 carrots)
  • 1/2 cup water (from carrot cooking liquid)
  • 8 tablespoons pasteurized liquid egg-whites (160g)
  • 1 tablespoon vanilla extract


  • Chop the carrots into 1" discs, then cook them however you like, I steamed them but you can also boil them.
  • While the carrots are cooking, mix all the dry ingredients together in a large bowl.
  • The carrots are done when a fork inserted in one of them comes out easily, about 12 minutes.
  • Put the carrots and 1/2 Cup of the cooking or steaming liquid into a blender with the Greek yogurt. Puree for about 30 seconds.
  • Transfer the carrot mixture into the large bowl of dry ingredients.
  • Add the vanilla and liquid egg whites last, stir together until everything is mixed inches.
  • Pour the batter into an 8x8 pan sprayed with cooking oil.
  • Bake for 30-40 minutes at 375 degrees.
  • Here are the nutrition facts for one slice: 92 Calories, 1g Fat, 9g Carbs, 3g Fiber, 2g Sugar, 11g Protein.

Add Your Own Notes


Serving: 43gCalories: 47.2kcalCarbohydrates: 9.4gProtein: 1.4gFat: 0.4gSaturated Fat: 0.1gSodium: 130.9mgFiber: 1.8gSugar: 1.3g
Keyword < 60 Mins, Dessert, Free Of..., Vegetable
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