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Moist Protein Carrot Cake Recipe

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★★★★★

4.8 from 72 reviews

This Moist Protein Carrot Cake is a nutritious and delicious twist on the classic carrot cake, packed with protein and wholesome ingredients. Made with oat flour, rolled oats, protein powder, and natural sweeteners like banana and maple syrup, this cake is soft, flavorful, and perfect for a healthy dessert or snack. Topped with a creamy low-fat cottage cheese frosting and a sprinkle of fresh grated carrot, it offers a moist texture and balanced flavors that cater to health-conscious dessert lovers.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 large egg
  • 1 large banana, ripe and 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

Frosting

  • 1 cup low-fat cottage cheese, blended
  • 2 tbsp maple syrup
  • Grated carrot, for garnish

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F. Line a 7”x10” baking dish with parchment paper and spray it lightly with oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine oat flour, rolled oats, protein powder, baking powder, cinnamon, nutmeg, cardamom, and sea salt. Stir until evenly mixed.
  3. Mix Wet Ingredients: In a separate smaller bowl, whisk together the egg, mashed banana, maple syrup, oat milk, and melted coconut oil until smooth.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and stir thoroughly to form a thick batter without any dry streaks.
  5. Add Carrots and Pecans: Fold the grated carrots and chopped pecans into the batter, ensuring they are evenly distributed.
  6. Bake the Cake: Transfer the batter to the prepared baking dish. Level the surface with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and let it cool completely in the baking dish. Once cooled, lift it out using the parchment paper and place it on a serving plate.
  8. Prepare Frosting: Blend the low-fat cottage cheese with maple syrup until smooth and creamy. Spread the frosting evenly over the cooled cake.
  9. Garnish and Serve: Sprinkle freshly grated carrot on top of the frosting for decoration. Serve immediately or store the cake in the refrigerator.

Notes

  • Make sure the mashed banana is ripe for natural sweetness and moist texture.
  • Use parchment paper to easily remove the cake from the baking dish without crumbling.
  • For a vegan version, substitute the egg with a flax or chia egg and use plant-based protein powder and vegan cottage cheese alternatives.
  • Store the cake covered in the fridge for up to 3-4 days to maintain freshness.
  • Adjust maple syrup quantity to taste if you prefer a sweeter or less sweet cake.

Keywords: carrot cake, protein cake, healthy carrot cake, low fat dessert, oat flour cake, protein powder dessert, maple syrup sweetened, healthy baking

Find it online: https://tastybynova.com/moist-protein-carrot-cake-recipe/