Gluten Free Protein Carrot Cake Recipe!

High Protein Carrot Cake is actually really easy to make and, when topped with the vanilla frosting we’re going to show you how to make, incredibly tasty!

Think of this recipe as something you can whip out at the weekend to really impress your friends and/or family because lets face it, who’s not going to be impressed that you’ve made this mouth-watering masterpiece? 

Without further ado, lets get into what you’ll need to do: 

Cake Ingredients:

1/2 cup vanilla pea protein powder
3 tablespoons coconut flour
1/2 cup gluten-free oats (or 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 we 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. When the cake is done, let it cool completely and then add your frosting to it – if it is still warm it will not set correctly and quite possibly just slide right off!

4. Make the frosting by mixing 1 pack of Quark (250 grams) with 1/8 scoop (16g) of vanilla whey protein and 1 tbsp of freshly-shaven vanilla pods. The vanilla pods are optional but they add a gorgeous extra vanilla flavour to the whole thing that just takes it all up to another level.

If you use two mini-loaf pans like , 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!

Macros per slice:

246kcals
22g carbs
26g protein
6g fat

Notes

1. Using this vanilla pea protein powder – adds a whole lot of flavour. You could use an unflavoured powder too 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! 

3. If you like your frostings SUPER sweet, add some agave syrup or date syrup!

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