Gluten-Free High-Protein Carrot Cake

Enjoy this Gluten-Free, High-Protein Carrot Cake – a delicious twist on a classic favorite, packed with wholesome ingredients to fuel your day!

Ingredients:

For the cake:

  • 2 cups grated carrots
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup vanilla protein powder (plant-based or whey, depending on preference)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup vanilla Greek yogurt
  • 1/4 cup maple syrup or honey
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • Golden raisins and walnuts (optional)

For the frosting:

  • 1 cup Greek yogurt (plain or vanilla flavored)
  • 1/2 cup light cream cheese, softened
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
  2. Prepare the dry ingredients: In a large mixing bowl, combine almond flour, coconut flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well.
  3. Prepare the wet ingredients: In another bowl, whisk together eggs, applesauce, maple syrup or honey, melted coconut oil, and vanilla extract.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the grated carrots until evenly distributed.
  5. Bake the cake: Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely on a wire rack.
  6. Prepare the frosting: In a mixing bowl, combine Greek yogurt, softened cream cheese, honey or maple syrup, and vanilla extract. Beat with a hand mixer or whisk until smooth and creamy.
  7. Frost the cake: Once the cake has cooled completely, spread the Greek yogurt and cream cheese frosting evenly over the top of the cake.
  8. Optional garnish: You can sprinkle some chopped nuts or shredded coconut on top for added texture and flavor.
  9. I make the cakes in meal prep containers. This is perfect to keep one in the fridge for snacking and throw the rest in the freezer!

This cake is not only delicious but also packed with protein from the almond flour, coconut flour, and protein powder, making it a nutritious treat for any occasion.

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