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Protein Carrot Cake Loaf Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/protein-carrot-cake-loaf-recipe/