Protein Carrot Cake

This is one of my all-time favorite recipes that I have ever come up with! I make it all the time because @fittybritty_ifbpro ask me for it and I even made a little birthday cake for her pre-social distancing!

Protein Carrot Cake

Recipe by EmyogifitCourse: Dessert, Recipes


Prep time


Cooking time





Cake Ingredients

  • 30g oat flour

  • 16g @bowmar_nutrtition carrot cake protein

  • 16 g vanilla casein protein

  • 10 g brown sugar Splenda blend

  • 1/2 tsp baking powder

  • 1/2 tsp baking SODA

  • 1/2 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp ground nutmeg

  • Just a pinch of ginger

  • Pinch of salt

  • 25g grated carrot

  • 62g low-fat ricotta cheese

  • 30g egg whites

  • 15g Walden farms sugar free pancake syrup

  • 5g coconut oil, in liquid form- melt it

  • 1 tsp vanilla extract

  • 30g unsweetened applesauce

  • Icing Ingredients
  • 8 oz fat free cream cheese

  • 100g non-fat Greek yogurt

  • 1tsp vanilla extract

  • 12g cheesecake jello, sugar free pudding mix

  • 20-30g swerve powdered sugar (to taste)

Cake Directions

  • Preheat oven to 350° and spray three mini springform cake pans with nonstick spray.
  • Grate your carrot
  • Makes your dry ingredients together in one bowl and then make sure wet ingredients in another bowl, then combine
  • Spoon batter into three cake tins and bake for 10 to 15 minutes. Remove and like cool
  • Makes icing up and when you are ready to ice the cake, placed the icing in a Ziploc bag and pipe it on to the tops of each cake first then the outside once they’re stacked, spread evenly
  • Combine all the ingredients first and then incorporate the swerve sugar substitute. Stir until there are no more lumps


  • NUTRITION for 1/4 layer cake- 198 calories 21.5P/2.7F/19C

And here is the link to the cupcake version!

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