In the same food processor bowl (no need to wash it), add all the dry ingredients: oats, coconut, flaxseed meal, walnuts, spices, and process into fine flour. Does the phrase “healthy dessert” seem like an oxymoron to you? If you’re like me, and want to have your cake and eat it too, I have an excellent recipe to share. In my opinion, carrot cake is one of the greatest creations since the discovery of the wheel. Unfortunately, most recipes are laden with butter and tons of sugar. Preparing cake tin Take a round cake tin and line it with parchment paper. Pour the batter into the tin and pat well so the batter gets evenly spread. To keep these muffins low-carb, you’ll use coconut flour. Coconut flour is about three times as absorbent as regular flour, which means that any extra will make your muffins really dry instead of moist and tender, so it’s incredibly important to measure the coconut flour correctly using either the spoon-and-level method or a kitchen scale. I highly recommend the latter! This is the inexpensive one that I own, and I use it for making every recipe that appears on my blog because it ensures my baked goods turn out with the perfect taste and texture every time. For the perfect high protein carrot cake bread, I topped the loaf with a cream cheese frosting that’s sweetened with protein powder!

Zero Calorie Sugar Replacement: Regular confectioners sugar (this won’t be sugar free though, and also higher in calories) Make them into muffins. You can triple the batch and make them in a muffin tin. It will take 15 minutes in the oven at 350F. To store the carrot cake in the fridge, use an airtight container and it will last for about a week. I kept my loaf for 6 days (until it was finished) in the fridge, and it was EXACTLY as soft and moist on the last day as it was on the first.That said, I originally tested this carrot cake with crushed pineapple but found it was a bit too dense. I’m sure you could use half pineapple and half apple sauce or even another one of my favorite fat replacements—canned pumpkin. Take the lightest form of cream cheese( i used Philadephia lightest cream cheese) into a bowl and add little sea-salt or sweetener if you prefer along with some vanilla essence Protein powder I used Phd chocolate protein powder to replace some white flour and the cake texture hasn’t changed at all. Am going to experiment replacing 50% of the flour with protein powder next time. Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly low carb high protein carrot cake. I used a whey-caesin blend from Quest Nutrition Preheat your oven to 180C . Next, whisk together the vinegar and plant-based milk and set aside to curdle.

Not even kidding, this recipe took about 5 minutes to prepare and really had all the carrot cake vibes you want. It’s got all the carrot flavor and cinnamon, nutmeg and cloves and gives you all the coziness you want. Mix all the dry ingredients– flour, unflavored protein powder, vanilla protein powder, , cinnamon, ginger, nutmeg and baking powder in a bowl. To fully incorporate the carrots and get the best flavor in this recipe you’re going to need either a food processor or really powerful blender. If you don’t have either, here’s a link to my preferred food processor. Here's the printable recipe for this Carrot Cake Protein Loaf - I hope you love it! Feel free to rate this recipe or comment below if you do try it ;)I strongly recommend using the ingredients listed as is – and these brands – since I can assure the moist protein carrot cake with those. There’s some options you can try, but I haven’t tested all these variations, so I can’t say how your loaf might turn out.

The other time I tried with not much effort put into beating eggs, it came out a bit flat and dense relatively but is soft enough to dig in with a fork, I promise 😉This moist and super healthy carrot cake protein bread keeps really well in the fridge or freezer – I tried this out for real. Granulated Sweetener of choice– Optional, but recommended if your protein powder is unsweetened. I used erythritol, but you can use any zero calorie sweetener of choice.