Carrot Cake Protein Yogurtcakes

Once upon a time, in a land far far away, there was a handsome Protein Yogurt Cheesecake that made everyone around him smile. He was a striking cheesecake – smooth, sophisticated, and perfectly enchanting. They dubbed him ‘a sensation,’ ‘a megacheesecake’, ‘the best protein cheesecake in the world’. Yes, he was an legend of unrivaled stature. But… but he was a lonely cheesecake, looking high and low for someone to share the spotlight with him. One day, at a Protein Function, our Vanilla Protein Cheesecake was introduced to a Gourmet Protein Carrot Cake who captured his heart with her charm, refinement, and powerful character.  At once, his strength ebbed away, his knees weakened, his heart went boom boom boom and, well… the rest is history and the history? It ends right here: with the product of their union – welcome to this recipe.

Yogurtcakes are the offspring – or, to put it candidly, the ‘cross’ – between Yogurt Cheesecakes and Protein Carrot Cakes. They’re both cheesecakekey cakes with carrotcakey undertones and, can I tell you? They’re a phenomenal, the product of two legends indeed.

They’re very  moist, light, and full of sweet vanilla and that umph-umph carrot crunch. They’re versatile too in that you can have them solo, you can ‘frost’ them with yogurt, with protein frosting (see this video of my carrot cake protein cupcakes) or actually have cut up in a bowl of yogurt or protein fluff :-D


1 cup 0% Total Greek Yogurt
6 dried apricots
5 dates
1/8 cup liquid egg whites
2 whole eggs
1/2 cup vanilla whey protein powder
1/4 cup coconut flour
1 teaspoon stevia (or toffee flavdrops – this is option but nice if you like them even sweeter)
1 large grated carrot – added after blending the above


Blended together and baked in the oven for about 15-20 minutes (take them out while the center is still a bit wet and wobbly because they’ll set as they cool) at 170 C (338 F)

Macros per Serving (out of 6):

16.3g protein
11.6g carbs
3g fat
3.6g fiber

I baked everything inside six mini cake moulds but you could bake it inside muffin cases no problem. I ended up having one with some extra yogurt on top pre-workout one day and, the next day, had a bowl of yogurt with some leftover Christmas Compote from the cookbooks’ Protein Mince Pies and some almonds before hitting the hay the next day. Lush. Absolutely Lush.


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