Baked a delicious, warm and spiced carrot cake made with oat flour and protein powder. It is high in protein, low-calorie, and gluten-free.

If someone told me I could have carrot cake that’s high in protein, nutritious, and gluten-free about 10 years ago, I wouldn’t have believed them. Surely, that couldn’t have tasted good.

Well, funnily enough, because the desserts I make these days are so satisfying and macro-friendly. My friends agree.

I have made these in one of the dinners I’ve hosted for my friends and family enjoyed this cake at a recent gathering. 4 hours a day!

And they loved it! Not only for the taste, but also for the macros this dessert provides. 10g of protein with all the flavors. Now, that’s a treat you can have every day.

Ingredients and Substitutes

DRY INGREDIENTS

Oat flour (1 cup) – Substitute with almond flour or gluten-free all-purpose flour if you don’t have oat flour.

Rolled oats (1 1/2 cups) – You can also use quick oats.

Hydrolyzed collagen, or protein powder (1/2 cup) – I love using vanilla-flavored protein powder since it adds a bit more flavor to the recipe, but you can use unflavored protein powder or collagen powder.

Baking powder (1/2 tsp)

Ground cinnamon (1 tsp)

Ground nutmeg (1/8 tsp)

Cardamon (a pinch)

Sea salt (a pinch)

WET INGREDIENTS

Egg (1 large) – If you want to make a plant-based version, use a flax egg (1 tbsp flaxseed + 3 tbsp of water).

Banana, ripe and mashed (1 large) – You can use applesauce if you don’t have (or like) bananas.

Maple syrup (1/2 cup) – Swap for honey, agave syrup, or a sugar-free option if you don’t have maple syrup.

Oat milk (1/4 cup) – Switch it up with almond milk or regular milk.

Coconut oil, melted (3 tbsp) – You can also use butter, ghee, or avocado oil.

Carrots, grated (2 medium) – This is the star ingredient of the cake; there is no replacement here.

Pecans, chopped (1/2 cup) – Walnuts make a perfect substitute.

FROSTING

Cottage cheese, low-fat, blended (1 cup) – Plain Greek yogurt or cream cheese can be great alternatives.

Maple syrup (2 tbsp)

Carrot, grated

How to Make Moist Protein Carrot Cake

Step 1. Preheat your oven to 350°F. Grab a baking dish (I used a 7×10-inch pan) and cover it with parchment paper and spray it with oil.

Take a large bowl, and add all the dry ingredients.

Step 2. Give all the ingredients a good stir.

Step 3. In another bowl, add all the wet ingredients and give them a good stir.

Step 4. Combine the dry and the wet ingredients. Give it a good mix to form a thick batter.

Step 5. Add the carrots and pecans.

Step 6. Give the mix a good stir.

Step 7. Pour the mix into the baking sheet and level it out with a spatula.

Step 8. Place in the oven and bake for 20-25 minutes.

Step 9. Take the cake out of the oven and let it cool down. Remove from the baking dish by pulling the sides of the parchment paper.

In a bowl, mix the cottage cheese with the maple syrup. Now, use the frosting to cover the entire cake.

Step 10. Sprinkle the cake with the grated carrots.

Step 11. It’s time to eat! You can serve it immediately or store it in the fridge to have later.

My Tips & Tricks

• Use Fresh Carrots: Grating your carrots fresh rather than using pre-shredded ones gives them more moisture and better flavor.
• Don’t Overmix: Once you combine the wet and dry ingredients, mix them gently to avoid a dense cake.
• Let it Cool Down: Make sure you let the cake cool down before adding the frosting. Otherwise, it’s going to melt the frosting and change its flavor and texture.

My Similar High Protein Treats

• Flourless Cottage Cheese Carrot Cake
• Cinnamon Roll Pancake Bowl with Cottage Cheese
• Raspberry Chia Pudding with Cottage Cheese