Protein Carrot Cake Loaf Recipe

Introduction

This Protein Carrot Cake Loaf is a wholesome, flavorful treat that combines the goodness of grated carrots with the boost of protein powders. It’s moist, tender, and perfect for a nutritious breakfast or snack that feels indulgent yet healthy.

Ingredients

• 1 cup Whole Wheat Pastry Flour (120g)
• ½ cup Vanilla Protein Powder (Whey-casein, 45g)
• ½ cup Unflavored Protein Powder (Whey-casein, 45g)
• 1½ tsp Cinnamon
• ¾ tsp Ginger Powder
• ¼ tsp Nutmeg
• 1 tsp Baking Soda
• ⅔ cup Unsweetened Applesauce (160g)
• ½ cup Almond Milk (120ml)
• ¼ cup Non-fat Greek Yogurt (about 56g, room temperature)
• 2 Tbsp Maple Syrup (sugar-free recommended)
• 2 Tbsp Melted Coconut Oil
• 1 Egg (room temperature)
• 1⅔ cup Grated Carrots (197g, from 3 medium)
• 2 oz Reduced Fat Cream Cheese (softened, 56g)
• 3 Tbsp Almond Milk (45ml)
• 1½ Tbsp Vanilla Protein Powder (about 8g)
• ⅓ cup Pecans or Walnuts

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8½” x 4½” loaf pan with parchment paper.
2. Step 2: In a medium bowl, combine whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg, and baking soda.
3. Step 3: In a large bowl, whisk together applesauce, almond milk, Greek yogurt, maple syrup, melted coconut oil, and egg until smooth.
4. Step 4: Add the dry ingredients to the wet mixture and gently fold until just combined.
5. Step 5: Fold in the grated carrots and nuts. Be careful not to over-mix as this can make the loaf dense.
6. Step 6: Pour the batter into the prepared loaf pan and spread evenly.
7. Step 7: Bake for 50-55 minutes, covering with a foil tent after 30 minutes to prevent excessive browning. A toothpick inserted in the center should come out clean when done.
8. Step 8: Allow the loaf to cool for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely, about 30 minutes.
9. Step 9: For the icing, whisk together softened cream cheese, almond milk, and vanilla protein powder until smooth. Spread over the cooled loaf, slice, and serve.

Tips & Variations

• Use different nuts like walnuts or pecans for added texture and flavor.
• If you prefer a dairy-free option, substitute Greek yogurt with coconut yogurt and use a dairy-free cream cheese for the icing.
• To reduce sweetness, adjust the maple syrup amount or use a sugar-free alternative as recommended.
• Grate carrots finely to ensure even moisture and texture in the loaf.

Storage

Store the carrot cake loaf covered in the refrigerator for up to 5 days. Keep the icing on the loaf refrigerated as well. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and enjoy. Reheat slices briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of protein powder?

Yes, you can substitute with plant-based or other protein powders, but be aware that texture and flavor may vary slightly. Adjust moisture if needed.

Is it necessary to use parchment paper?

Lining the loaf pan with parchment paper makes it easier to lift the cake out and helps prevent sticking, ensuring clean slices and less mess.

Protein Carrot Cake Loaf Recipe

Print Recipe

★★★★★

5 from 101 reviews

This Protein Carrot Cake Loaf is a healthier twist on the classic carrot cake, incorporating whole wheat pastry flour and a blend of vanilla and unflavored whey-casein protein powders for an extra protein boost. Moistened with unsweetened applesauce, almond milk, Greek yogurt, and a touch of maple syrup, this loaf offers a perfect balance of flavor and nutrition. It’s lightly spiced with cinnamon, ginger, and nutmeg, then topped with a creamy protein-infused cream cheese frosting. This loaf is ideal for a nutritious breakfast, post-workout snack, or a guilt-free dessert.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup Whole Wheat Pastry Flour (120g)
• ½ cup Vanilla Protein Powder (Whey-casein, 45g)
• ½ cup Unflavored Protein Powder (Whey-casein, 45g)
• 1½ tsp Cinnamon
• ¾ tsp Ginger Powder
• ¼ tsp Nutmeg
• 1 tsp Baking Soda

Wet Ingredients

• ⅔ cup Unsweetened Applesauce (160g)
• ½ cup Almond Milk (120ml)
• ¼ cup Non-fat Greek Yogurt (about 56g, Room temperature)
• 2 Tbsp Maple Syrup (Sugar-free recommended)
• 2 Tbsp Melted Coconut Oil
• 1 Egg (Room Temperature)

Additional Mix-Ins

• 1⅔ cup Grated Carrots (197g, from 3 medium carrots)
• ⅓ cup Pecans or Walnuts

Icing

• 2 oz Reduced Fat Cream Cheese (Softened, 56g)
• 3 Tbsp Almond Milk (45ml)
• 1½ Tbsp Vanilla Protein Powder (about 8g)

Instructions

1. Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8½” x 4½” loaf pan with parchment paper to ensure easy removal of the cake later.
2. Mix dry ingredients: In a medium-sized bowl, whisk together the whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger powder, nutmeg, and baking soda until evenly combined.
3. Mix wet ingredients: In a larger bowl, whisk the unsweetened applesauce, almond milk, non-fat Greek yogurt, maple syrup, melted coconut oil, and room temperature egg until the mixture is smooth and well blended.
4. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients and gently fold just until the batter is combined. Avoid over-mixing to prevent a dense texture.
5. Add carrots and nuts: Fold the grated carrots and your choice of pecans or walnuts into the batter gently, ensuring even distribution without overworking the batter.
6. Transfer batter to pan: Pour the prepared batter into the lined loaf pan, smoothing the top slightly with a spatula.
7. Bake the loaf: Place the loaf pan in the oven and bake for 50-55 minutes. After 30 minutes, loosely cover the top with a foil tent to prevent over-browning. The loaf may take about 60 minutes in total. Check doneness by inserting a toothpick into the center—it should come out clean.
8. Cool the loaf: Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then lift it out using the parchment paper and transfer it to a wire rack to cool completely, approximately 30 more minutes.
9. Prepare and apply icing: In a small bowl, whisk together softened reduced-fat cream cheese, almond milk, and vanilla protein powder until smooth and creamy. Alternatively, use a hand mixer for ease. Spread the frosting evenly over the cooled loaf, then slice and serve.

Notes

• Do not over-mix the batter to avoid a dense texture caused by gluten in the wheat flour and protein powders.
• Use room temperature egg and Greek yogurt for better batter consistency.
• Covering with foil after 30 minutes of baking helps prevent the top from getting too dark.
• Choose sugar-free maple syrup to reduce sugar content further.
• You can substitute nuts with seeds if preferred or omit for a nut-free version.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Keywords: protein carrot cake loaf, healthy carrot cake, high protein dessert, low fat carrot cake, baking with protein powder, whole wheat carrot cake, low sugar carrot cake