Sugar-free protein carrot cake bars
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
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
*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.
*Milk tips: Protein + oats vary in absorbency. Start with 80–90 ml, then add to reach a thick but pourable batter.