Protein Carrot Cake with a Vanilla Protein Frosting (Gluten & Egg Free)

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The plan was simple: make a Gluten-Free Protein Carrot Cake without using eggs. Shouldn’t be too hard right? Just omit the eggs and throw in some banana? That’s what I did – I subbed the eggs I would have otherwise used with banana and blended the rest of my ingredients together.

Then, I poured the batter into a cake pan and baked it at 160 C (320 F) for about an hour. When the cake browned on top and the entire house began smelling of vanilla, I took the cake out of the oven. It looked totally done to me so I flipped the tray over a plate and… DISASTER – the bottom of the cake stuck and the top came off in chunks! It hadn’t cooked through! I couldn’t believe my eyes; the sight was tragic.


At this stage, my thoughts alternated between: “should I try to save it?”, “grrrrr!”, “is this beyond my rescue?”, “should I call it quits?”, “scheiße!” and “WHAT THE %$@*!”

I stared at the mess for a while and then… I decided to give it a shot. Why not? So I grabbed all the half-baked cake batter and pressed it inside two mini bread loaf pans (these ones here).  I then baked the whole thing for forty minutes at 160 C (320 F), turned the oven off, and left them in there overnight.

This morning, I opened the oven and… HOOOORAY!!!!!!!!! The cake was done and it was beautiful :-)))) I proceeded to slice it in half horizontally (pictured below) and then I made my filling. The filling was basically just Quark + vanilla whey protein powder. If you’re wondering what Quark is, it’s a type of really low-fat cream cheese that’s substitutable with either blended cottage cheese, low-fat cream cheese, or a combination of the two.

Below you’ll find the recipe for the cake and, in the directions, a step by step guide to actually getting the cake right the first time you do it without having to go through the whole spectrum of human emotion that I did – i.a. incredulity, anger, defeat, acceptance, hope, faith, and eventually… elation!

Cake Ingredients:

1/2 cup vanilla pea protein powder
3 tablespoons coconut flour
1/2 cup gluten-free oats (of buckwheat flakes!)
1 and a 1/2 cups  almond milk
2 small ripe bananas
1 teaspoon baking powder
1 carrot (grated)
1 zucchini (grated)
1/8 cup   walnuts

Directions:

1. Blend the protein powder with the coconut flour, oats, milk, baking powder, and bananas. Then, with a spoon, mix in the grated carrots, zuchini, and walnuts.

2. Bake the ensuing batter in a medium sized cake pan for about ONE AND A HALF hours or until, when stabbed with a knife, your knife comes out clean. You want to bake it at a lowish temperature (like 160 C or 320 F) because it’ll be in there for a while and you don’t want to burn it.

Something I suggest you do while your cake is in the oven is throw in a few foil-wrapped sweet potatoes in there to bake next to the cake. It’s totally unrelated to this recipe but it’s always good to take advantage of the hot oven when it’s on for a while

3. OK. When the cake is done, let it cool COMPLETELY and THEN add your frosting to it.

4. I made the frosting by mixing 1 pack of Quark (250 grams) with 1/8 scoop (16g) of vanilla whey and 1 tbsp of freshly-shaven vanilla pods. The vanilla pods are optional BUT nom nom nom!!!! They add a gorgeous extra vanillaness to the whole thing that just takes it all up to another level.

If you use two mini-loaf pans like I did, you’ll then end up with two rectangular cakes.

Once they’re frosted, take a knife and cut these two rectangular cakes diagonally, to create two slices of cake!

And that’s pretty much it

I packed a slice and a half of cake to take with me to the gym and enjoyed it on the gym lawn after a grueling and absolutely fantastic workout by Propane Fitness! It was such an amazing way to follow a killer workout: spread out on the grass, enjoying a slice of protein cake

Macros per slice:

246kcals
22g carbs
26g protein
6g fat

Notes

1. I like using this vanilla pea protein powder - it’s from the US. You could use an unflavored powder too (like this one from Bulk Powders in the UK) BUT, if you do, you’ll probably want to also use a sweetener.

2. If you don’t want to use pea at all though, feel free to substitute it for vanilla casein or vanilla brown rice protein powder.

3. If you like your frostings SUPER sweet, add some toffee flavdrops!!! Or plain old stevia or, if you don’t mind going higher carb, agave syrup or date syrup!

4. I didn’t add that many walnuts in the end because I was planning on eating this postworkout so I wanted it to be primarily protein and carbs BUT if you’re planning on munching it between meals or before bed (or whatever), add more nuts. Macadamia nuts would also work a treat (but then again, when wouldn’t they? Macadamia nuts are insane).

5. You can make this carrot cake as muffins! Just bake the batter inside a few muffin cases and add the frosting on top :-)

6. A fresh batch of “Protein Pow(d)er: The Cookbook” is now on amazon.co.uk. You can get it by clicking here. Bear in mind that the book ships out internationally from amazon.co.uk so order it from there (don’t try to get it from amazon.com because the book doesn’t live there).

  • http://www.blogger.com/profile/16306998402005431631 Xochitl

    Wow,this carrot cake looks just amazing!

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Anna Sward is the creator of Protein Pow – the world’s number one resource for protein powder recipes. Anna is the world’s leading expert on protein powder-based cooking. Her recipes have been featured in several leading magazines and she is a columnist and feature writer at bodybuilding.com, Muscle & Fitness magazine, and Bulk Powders Australia . Anna regularly hosts cooking workshops with professional athletes and members of the general public. She is the author of The Ultimate Protein Powder Cookbook and creator of the Protein Pow App.

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