Sugar-free Protein Carrot Cake
Sugar-free Protein Carrot Cake
This moist, sugar-free carrot cake is made with only wholesome ingredients, making it a perfect healthy snack to bring on the go, or to enjoy as a little sweet treat.
The cake is super moist from yoghurt, carrots and eggs, has added protein from vegan protein powder, and is perfectly spiced with classic carrot cake spices like cinnamon, ginger, and nutmeg. It’s sweetness comes from a sugar-substitute containing stevia, but this can be substituted for normal sugar or adjusted to taste.
INGREDIENTS
- 1 egg (separated)
- Natural yoghurt – you can also use Greek yoghurt
- Grated/shredded carrot (around one small carrot)
- Vegan vanilla protein powder (I reccommend vegan protein, as this is thicker than normal whey)
- Oat flour (blended oats)
- Almond milk (can be substituted for normal/other plant milk)
- Powdered sweetener (I like stevia/Sukrin)
- Cinnamon, nutmeg, cloves, ginger- classic carrot cake spices
- Salt, vanilla extract, baking powder
INSTRUCTIONS
- Heat oven to 195°C / 365°F.
- Wet mix: Separate egg. Mix egg yolk, yoghurt and vanilla until smooth. Whisk in 90ml of milk.
Dry mix: Mix oat flour, protein powder, baking powder, spice, and salt. - Combine wet and dry ingredients (do not overmix). If batter is too stiff, whisk in 10–20 ml more milk; if loose, add 1–2 tsp oat flour.
- Fold in grated carrot until just combined.
- Whisk egg whites until soft peaks. Carefully fold into batter.
- Pour into lined/greased form and bake in the oven at 190C for 25-35 minutes (depending on oven and form), or until a skewer comes out clean.
- Cool and serve. Rest 10 min in pan, then lift out. Top with cream cheese/yoghurt icing or more grated carrots, and enjoy!
NOTES
Batter cue:
Aim for thick, ribboning batter (not stiff). If it piles up like dough, whisk in 1–2 tbsp extra milk; if it runs like a smoothie, add 1–2 tsp more oat flour or protein.
TOPPING
Cream cheese topping:
Use regular cream cheese or Greek yoghurt mixed with sugar-free icing sugar.
RECIPE
Sugar-free protein carrot cake bars
Ingredients
Carrot Cake
- 1 egg
- 75 g grated/shredded carrot
- 75 g natural/Greek yoghurt
- 35 g vegan protein powder *unflavoured or vanilla
- 60 g oat flour *blended oats
- 120 ml milk *almond/other milk
- 100 g powdered sweetener/brown sugar substitute *adjust to taste.
- 1/4 tsp baking powder
- pinch salt
- 1/2 tsp vanilla *optional
Carrot Cake Spice
- 3/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves/allspice
Instructions
- Heat oven to 185°C / 365°F.
- Wet mix: Separate egg. Mix egg yolk, yoghurt and vanilla until smooth. Whisk in 90ml of milk.
- Dry mix: Mix oat flour, protein powder, baking powder, spice, and salt.
- Combine wet and dry ingredients (do not overmix). If batter is too stiff, whisk in 10–20 ml more milk; if loose, add 1–2 tsp oat flour.Fold in grated carrot until just combined.
- Whisk egg whites until soft peaks. Carefully fold into batter.
- Pour into lined/greased form and bake in the oven for 30-35 minutes (depending on oven and form), or until a skewer comes out clean.
- Cool and serve. Rest 10 min in pan, then lift out. Top with cream cheese/yoghurt icing or more grated carrots, and enjoy!
Notes
NUTRITIONAL VALUE
WHOLE BATCH
Calories: 540kcal
Carbohydrates: 42g
Protein: 48g
Fat: 15,6g
PER SERVING (serves 6)
Calories: 90kcal
Carbohydrates: 7,05g
Protein: 8,1g
Fat: 2,6g
*Nutritional values are estimates and may vary based on specific ingredients, brands and measurments used.
Hi, I’m Alyssa. I’ve loved cooking and baking for as long as I can remember, and I’ll admit I’m obsessed with oatmeal. I’m so happy to share with you this blog containing healthy, diet-friendly recipes that still taste comforting and delicious.
