This protein carrot cake is a healthy, nutrient-dense twist on the traditional Brazilian favorite. It’s packed with extra protein thanks to clean ingredients like whey protein, egg whites, and almond flour. Let’s get baking!
Ingredients for Protein Carrot Cake:
Cake Base:
- 2 eggs;
- Approx. 1 cup (100g) grated carrot;
- 2 tbsp (30ml) skim milk or almond milk;
- 1/4 cup (30g) almond flour;
- Sweetener of choice to taste;
- 2 tsp (10g) baking powder.
Chocolate Frosting:
- 1 scoop (30g) chocolate whey protein;
- 2 tsp (10g) melted 70% dark chocolate;
- A splash of water (add gradually to reach desired consistency).
How to Make Protein Carrot Cake:
- In a blender, combine the eggs, grated carrots, milk, and your preferred sweetener.
- Blend until smooth.
- In a mixing bowl, combine the almond flour and baking powder.
- Pour the liquid mixture into the dry ingredients and stir until well combined and smooth.
- This is a small-batch recipe. Grease a small baking dish with butter and a dusting of almond flour. Bake at 350°F (180°C) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk all the frosting ingredients together until smooth and set aside.
- Remove the cake from the oven, let it cool, and unmold.
- Drizzle the frosting over the top and enjoy!
Pro Tip:
Feel free to use coconut sugar or honey if you prefer natural sweeteners. You can also swap the skim milk for any plant-based milk of your choice.
Did you know?
The balance of carbohydrates and protein in this recipe makes it a great post-workout snack to help replenish energy and nutrients. Plus, carrots are an excellent source of Vitamin A, which supports healthy eyes and skin.
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