Protein Carrot Cake

by Brooke Goldstein March 24, 2016

  • 2 Large Eggs
  • 3 Large Egg Whites
  • 3/4 Cup (6 Ounces) Unsweetened Vanilla Almond Milk
  • 1/2 Cup (122g) Crushed Pineapple
  • 2 Cups (256g) Carrots
  • 6 (40g) Whole Pitted Dates
  • 4 Tablespoons (28g) Coconut Flour
  • 1 1/2 Cups (120g) Rolled Oats
  • 3 Scoops (90g) Vanilla Protein Powder
  • 1/4 Cup Sweetener
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1 Tablespoon (5g) Unsweetened Shredded Coconut
  • Some Chopped Walnuts (Optional)

Here is the recipe for the Protein Frosting:

  • 5.3 Ounces (150g) Fat Free Vanilla Greek Yogurt
  • 10 Tablespoons (150g) Fat Free Cream Cheese
  • 1 Tablespoon Sweetener
  • 1 Teaspoon Vanilla Extract
  • 2 Scoops (60g) Vanilla Protein Powder

Macros in the WHOLE recipe:

  • Calories: 1998
  • Fat: 30g
  • Saturated Fat: 9g
  • Sodium: 2527mg
  • Carbs: 221g
  • Fiber: 35g
  • Sugar: 101g
  • Protein: 211g

Macros in each Piece (if you make 8 pieces):

  • Calories: 249
  • Fat: 3.7g
  • Saturated Fat: 1.1g
  • Sodium: 315.8mg
  • Carbs: 27.6g
  • Fiber: 4.3g
  • Sugar: 12.6g
  • Protein: 26.3g


Peel and chop up your Carrots. Add all of your Carrot Cake ingredients into a blender or food processor.

Blend or process everything together for around 1-2 minutes.

Take out 2 cake pans and coat them with some non-stick cooking spray. Evenly distribute your cake mix into the pans.

Bake them on 350°F/176°C for 25:00-30:00.

Make your Protein Frosting by adding all of those ingredients into a bowl and mixing everything together until your frosting thickens up.

Once your cakes cool coat one cake with half of the frosting, put the other cake on top of that, and then coat the top cake with the rest of the frosting.

Sprinkle your Unsweetened Shredded Coconut, optional Walnuts (or any other nut), and a couple slices of a Carrot on top! Mouthgasm!

Recipe by: The Protein Chef

Brooke Goldstein
Brooke Goldstein


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