The Best Protein Carrot Cake Loaf you’ll Ever Have!
Serves 12
10 mins prep
50 mins cook
70 mins total
Moist, Sweet and healthy, this really is the best Protein Carrot Cake Loaf you’ll ever have! A low calorie high protein healthy carrot cake bread made with unflavored and vanilla protein powder and moistened with Greek Yogurt and Applesauce - low fat and sugar free Easter dessert or post-workout treat!
cupWhole Wheat Pastry Flour120g
cupVanilla Protein PowderWhey-casein, 45g
cupUnflavored Protein PowderWhey-casein, 45g (see post for sub)
tspCinnamon
tspNutmeg
tspBaking Soda
cupUnsweetened Applesauce160g
cupAlmond Milk120ml
cupNon-fat Greek Yogurtabout 56g, Room temperature
tbspMaple SyrupSugar-free recommended
EggRoom Temperature
cupGrated Carrots197g, from 3 medium
Protein Cream Cheese Icing:
Optional Mix-ins:
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Preheat oven to 350°F and line an 8½" x 4½" loaf pan with parchment paper.
In medium bowl combine whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg and baking soda.
In a large bowl, whisk together applesauce, almond milk, Greek yogurt, maple syrup, coconut oil and egg.
Add dry mix to wet, and gently fold until just combined.
Add grated carrots (and any mix-ins) and fold to combine.
DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the cake dense.
Pour batter into prepared loaf pan.
Bake for 50-55 minutes, covering with a foil tent after 30 minutes. Mine took about 60 min.
A toothpick inserted into center should come out dry.
Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes.
For icing: In a small bowl whisk together softened cream cheese, almond milk and protein powder until smooth. Or use a hand mixer.
Spread over loaf, slice and serve!