Protein Oat Carrot Cake
Warm, spiced, and topped with a creamy cottage cheese frosting. This oat carrot cake packs 25 grams of protein per serving and 5 grams of fiber.
Servings: 6 slices
Ingredients
- 3 medium ripe bananas mashed
- 2 medium eggs
- 3/4 cup milk
- 1/2 cup Greek yogurt
- 2 cups rolled oats
- 2 scoops vanilla protein powder
- 1 cup grated carrot
- 1/2 cup chopped walnuts
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp baking powder
- pinch of sea salt
Topping
- 1 cup cottage cheese
- 2 tbsp Greek yogurt
- Splash of vanilla
- 2 tbsp honey for drizzling
- Ground cinnamon for dusting
Instructions
- Preheat oven to 350°F and lightly grease an 8x8-inch baking dish.
- In a large bowl, mix mashed bananas, eggs, milk, Greek yogurt, and maple syrup until well combined.
- Stir in rolled oats, protein powder, cinnamon, ginger, nutmeg, baking powder, and salt.
- Fold in grated carrot and chopped walnuts.
- Pour into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, until the center is set and the edges are lightly golden.
- Let cool for 15–20 minutes.
- Blend cottage cheese, Greek yogurt, and vanilla until completely smooth.
- Spread the cottage cheese topping over the cooled baked oats.
- Drizzle 2 tbsp honey over the top, then dust with ground cinnamon.
- Scoop 6 servings and serve.
Nutrition
Serving: 1slice (9 oz) | Calories: 396kcal | Carbohydrates: 49.7g | Protein: 24.5g | Fat: 12.7g | Saturated Fat: 3g | Polyunsaturated Fat: 5.9g | Monounsaturated Fat: 2.8g | Cholesterol: 77mg | Sodium: 320mg | Potassium: 600mg | Fiber: 5.4g | Sugar: 22.2g | Vitamin A: 3200IU | Vitamin C: 5mg | Calcium: 200mg | Iron: 2.1mg