Dessert

Moist Protein Carrot Cake Recipe

Bynova cole December 2, 2025December 2, 2025

Introduction

This Moist Protein Carrot Cake is a wholesome twist on a classic favorite, packed with oats and protein for an energizing treat. It’s naturally sweetened and topped with a creamy cottage cheese frosting, making it perfect for breakfast or dessert.

The image shows several square pieces of a dessert bar on a white marbled surface, each with two clear layers. The bottom layer is thick and textured, a mixture of golden brown oats, grated orange carrot, and bits of nuts. The top layer is a smooth, creamy white frosting spread evenly over the bottom layer. Each piece is topped with small bits of orange zest and chopped nuts scattered lightly. The pieces are close to each other, showing the moist and dense texture of the bars clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup oat flour
1 1/2 cups rolled oats
1/2 cup hydrolyzed collagen or protein powder
1/2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch of cardamom
Pinch of sea salt
1 large egg
1 large ripe banana, mashed
1/2 cup maple syrup
1/4 cup oat milk
3 tbsp coconut oil, melted
2 medium carrots, grated
1/2 cup pecans, chopped
1 cup low-fat cottage cheese, blended
2 tbsp maple syrup (for frosting)
Additional grated carrot for garnish

Instructions

Step 1: Preheat the oven to 350°F (175°C). Prepare a 7”x10” baking dish by lining it with parchment paper and lightly spraying with oil.
Step 2: In a large bowl, combine oat flour, rolled oats, protein powder, baking powder, cinnamon, nutmeg, cardamom, and sea salt.
Step 3: In a separate smaller bowl, whisk together the egg, mashed banana, maple syrup, oat milk, and melted coconut oil until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and mix thoroughly to form a thick batter.
Step 5: Fold in the grated carrots and chopped pecans evenly throughout the batter.
Step 6: Transfer the batter into the prepared baking dish, smoothing it out to the edges.
Step 7: Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Remove the cake from the oven and allow it to cool completely in the baking dish. Lift the cake out using the parchment paper edges.
Step 9: Blend the cottage cheese with 2 tablespoons of maple syrup until smooth. Spread this frosting evenly over the cooled cake.
Step 10: Garnish the top with a sprinkle of additional grated carrot and serve immediately.

Tips & Variations

For a nut-free version, omit the pecans or substitute with sunflower seeds.
Using ripe bananas adds natural sweetness and moisture to the cake.
Feel free to swap oat milk with any plant-based or regular milk of your choice.
Adding a pinch of ginger or cloves can enhance the warm spice profile.

Storage

Store the carrot cake in an airtight container in the refrigerator for up to 4 days. The frosting contains cottage cheese, so refrigeration is essential. Reheat individual slices gently in the microwave for 15-20 seconds if you prefer it warm.

How to Serve

The image shows close-up squares of carrot cake bars, each with two clear layers: the bottom layer is a dense, textured brown cake mixed with small orange carrot bits, while the top layer is a thick, creamy white frosting spread evenly. On top of the frosting, there are small orange carrot shreds and tiny pieces of chopped brown nuts scattered across the surface. The bars are laid on a white marbled background with soft natural lighting highlighting their moist texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oat flour?

Yes, you can substitute regular all-purpose flour, but the texture will be slightly different and less dense than with oat flour.

Is this cake suitable for a high-protein diet?

Absolutely. The addition of protein powder and cottage cheese boosts the protein content, making it a great option for those looking to increase protein intake.