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High Protein Carrot Cake



Last weekend was the Santa Claus Parade here in Toronto, which means that from now until December 25th, every radio station, every advertisement and every store in the entire city has permanently switched on their Christmas spirit. The world gets a little more festive. There’s lots of Mariah Carey & Michael Bublé in the air. And all I want to do is eat my weight in baked goods until it’s Spring again.


Don’t get me wrong, I love the holidays.


But, in November!?


I mean, I’m still getting my fix of pumpkin spiced lattes and taking selfies with a bunch of coloured leaves. (Kinda, not really…)


But, you know what they say… if you can’t beat ‘em, join ‘em.


So, today, I cranked up the Mariah Carey and started experimenting with some holiday-inspired high protein baked goods. And, you know what? I think I’m getting more festive already.


Behold, my High Protein Carrot Cake.


This is the kind of cake you can take to your aunt’s house for the holidays and they’d never even guess that it’s healthy. (Like, 14g of protein per slice healthy…)


It tastes so delicious, especially right out of the oven, and is the perfect combination of nutty, spicy and carrot-y. (Is carrot-y even a word?)


Regardless, I could definitely do some damage on this cake. (Alright, I may have already eaten the entire thing...)


Recipe available below!

INGREDIENTS:

  • Coconut oil cooking spray

  • 0.75 cup, Almond Flour

  • 0.50 cup, Homeground Oat Flour

  • 1 tsp., Stevia In the Raw

  • 1 scoop, Chocolate Protein Powder

  • 1 tsp, baking powder

  • 0.50 tsp, baking soda

  • 0.50 tsp(s), Salt

  • 1 Tbsp (14g), Cinnamon

  • 1 large, Egg

  • 1 tbsp maple syrup

  • 0.50 Cup (240ml), Unsweetened Cashew Milk

  • 0.50 c, 0% Greek Yogurt

  • 2 large, Carrots, shredded

  • 1 cup, Walnuts

DIRECTIONS:

  1. Preheat oven to 400 F

  2. Spray a loaf pan with nonstick cooking spray or coconut oil

  3. Mix almond flour, oat flour, stevia, protein powder, baking powder, baking soda, salt & spices in a large bowl

  4. Combine egg, maple syrup, greek yogurt and cashew milk (or other nut milk) in a separate bowl

  5. Pour wet ingredients into bowl with dry ingredients

  6. Once combined, add in carrots & chopped walnuts

  7. Bake at 400F for 10 minutes, then without opening the oven, lower heat to 350 and bake for another 30 minutes or until a toothpick comes out clean

  8. Allow to cool thoroughly, then slice into 6 equal pieces

MACROS:

Serves 6, calories per serving 274

17 F | 20 C | 14 P


PS - If you’d like to download a FREE printable Weekly Grocery List that will help you stick to your nutrition goals while still being able to enjoy the foods you love most, you can do so HERE!

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