Best Darn (Healthy) Carrot Cake with Protein Yogurt Frosting
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Servings: 16slices (1 3-layer 7” cake)
Calories: 156kcal
Course: Dessert
Cuisine: American
Without a doubt the Best Darn Healthy Carrot Cake you will ever eat: Made with whole ingredients and protein powder, and topped with a protein yogurt frosting. This will be surely your new favorite carrot cake recipe!
Ingredients
3cupsCarrots, Grated fresh, 330g
1¾cupWhole Wheat Pastry Flour, 210g
2½scoopsUnflavored Protein Powder, about ¾ cup + 2 Tbsp about 70g, see notes for sub
2scoopsVanilla Protein Powder, about ⅔ cup, 60, see notes for sub
Stevia Sweetener, if your protein powder is not sweet enough (Use your brand's Conversion Chart)
Instructions
Preheat oven to 350°F.
Line the bottom of 3 7” loaf pans with parchment paper rounds and spray the sides with non-stick cooking spray. See notes for 1 pan.Parchment paper is essential on the bottom or the cake will stick.
Shred carrots using a grater or food processor. Don’t use store-bough shredded carrots.
In a large bowl, combine flour, protein powder, baking powder, cinnamon, nutmeg, salt and sweetener, and stir.
Add in carrots and stir again to combine.
In a medium bowl, whisk egg, almond milk, applesauce, coconut oil, maple syrup and vanilla.
Pour wet ingredients into dry and gently fold to combine. DO NOT OVER-MIX or too much gluten will form from the wheat flour. Few lumps are okay.
Gently fold-in optional mix-ins: Chopped walnuts, pecans or raisins.
Divide batter equally between pans and spread out with a spoon/spatula to smoothen the tops.
Bake on center rack for 25 minutes, until a tester inserted into the center comes out clean and center of cake is springy to touch.
Transfer to a cooling rack to cool completely. It is very importat that the cakes are completely cooled to room temperature when you frost them.
To frost:
In a small bowl combine yogurt, protein powder and option stevia sweetener. Stir until uniform.
Invert one cooled cake on a surface, spread ¼ of the frosting over it, repeat with the other 2 layers and then spread the rest of the frosting along the sides of the cake.
Top with chopped pecans or walnuts if desired, and serve!
If you have only one pan, make only ⅓ of the batter, bake the cake, let it cool completely, and then reuse the pan for the other layers. Do not put all the batter into one pan or the cake will not cook completely.
Make sure the eggs and milk are at room temperature or the coconut oil will harden.
Do not over mix the batter or too much gluten will develop because of the whole wheat flour, giving a gummy texture.
To replace protein powder in cake:
Use equal amount of whole wheat pastry flour
Reduce applesauce to ½ cup
Be sure to let the cakes cool completely before you frost them, or the frosting will “melt” away and not hold well.