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carrot protein cake with cream cheese frosting on a white plate with a slice cut out

Protein Carrot Cake

A low fat spice cake with freshly grated carrots covered in a sugar free cream cheese frosting and chopped walnuts.

Course Dessert
Cuisine American
Keyword protein cake, protein carrot cake, sugar free cream cheese frosting
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 slices
Calories 370 kcal
Author Mason Woodruff

Ingredients

Carrot Cake Dry Ingredients

  • 2 C (240g) All Purpose Flour
  • 3 scoops (93g) Vanilla Protein Powder I used PEScience Select*
  • 1/4 C (48g) Granulated Sugar Substitute I used erythritol
  • 1 Tbsp Baking Powder
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 1 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Kosher Salt

Carrot Cake Wet Ingredients

  • 3 large Eggs
  • 1 1/2 C (360g) Unsweetened Apple Sauce
  • 2-3 (150g) Carrots finely grated
  • 1 tsp Vanilla Extract

For the Cream Cheese Frosting

  • 16 oz Fat Free Cream Cheese or 1/3 fat
  • 1 C (144g) Powdered Erythritol I used Swerve
  • 1 C (120g) Chopped Walnuts optional

Instructions

  1. Preheat an oven to 350F and spray two 8" cake pans with nonstick spray. Set aside.

  2. Whisk the eggs together before adding the apple sauce, grated carrots, and vanilla extract. Set aside.

  3. Mix the dry ingredients in a large bowl before gradually stirring in the egg mixture. Be sure you don't have any dry patches of flour but don't over mix the batter.

  4. Transfer the batter to the two cake pans. Each pan should have roughly 530 grams in each unless you modified the recipe. Shake each cake pan to evenly distribute the batter and gently smack a flat surface with the bottom of the cake pan to remove any air bubbles.

  5. Bake for 22-25 minutes or until the cakes are cooked through in the center. (If you bake the cake in one large pan, you may need to bake for 30-40 minutes.)

  6. Remove the carrot cakes from the oven and after they've cooled for a few minutes, transfer them to a cooling rack. Set the cream cheese out to warm to room temp.

  7. Once the cakes have fully cooled, mix the cream cheese and powdered sugar substitute together. Frost the first cake before placing the second cake on top and frosting the top and sides. Gently pat the sides of the cake with walnuts in your hands to coat the sides.

Recipe Notes

*You can save 15% off PEScience products with the discount code 'mason' on pescience.com (affiliate code). 

Nutrition Facts
Protein Carrot Cake
Amount Per Serving (1 slice)
Calories 370 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 38g13%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.