What do you do when you have a ton of carrots that need to be used up? Well, you make all sorts of carrot type of desserts! I’ve already made protein carrot cake pancakes, which were absolutely delicious and now it’s time for Easy Protein Carrot Cake! This recipe is easy, healthy, and low in fat and carbs. So go ahead, enjoy a nice slice of this easy protein carrot cake!
Does this compare to my absolute favorite carrot cake of all time? Well, no. Does it curb my sweet tooth and leave me feeling satisfied and not worried about absolutely blowing my calories out of the water? Yup!
Making the Best of Quarantine
While on quarantine I’ve set some realistic goals for myself. One of them was to stay active and try not to gain what I’m calling “The Quarantine 15.” They’re basically the “Freshman 15” but for this quarantine. It’s easy to stay at home, be a couch potato, and eat everything in the fridge. Do I feel good about letting myself do that everyday of this quarantine? No, not really. Are there days where that does happen? Yeah, some days are definitely better than others. It’s tough to find things to do when everything is either closed or has limited hours. These days I find myself waiting in line to get into the grocery store, bank, and any other place you can think of that’s still open. I try to plan my days out for this because even the smallest errands can sometimes take 2-3 times longer than they used to with just that added wait time.
Dessert Will Always Have My Heart
Anyway! Enough quarantine talk and back to this carrot cake recipe! I like to use two 6 inch tins so that I can stack the two cakes right on top of each other with frosting in between. Not only is eating carrot cake this way so much nicer to look at but I have a pretty good time decorating it and trying to make it look pretty. I’ll link the frosting recipe as well. It’s super easy to make, low calorie, and adds a little more sweetness to the cake. You can also make the frosting as sweet as you want it by adding more liquid stevia or sweetener of choice to it.
PrintEasy Protein Carrot Cake
Healthy, sweet, delicious and an absolute treat! This easy protein carrot cake is a perfect way to use extra carrots, make a healthy dessert, or add some extra goodness to your day!
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30 minutes
- Yield: 6 slices 1x
- Category: Dessert
- Method: Baked
Ingredients
111 g (3 servings) Pamcakes Buttermilk Protein Pancake Mix
100 g raw grated carrots
113 g NSA apple sauce (1 single serving container)
113 g NSA Dole pineapple tidbits (1 single serving container)
46 g egg whites
56 g Fage non-fat Greek yogurt
1 tsp cinnamon
1/2 tsp nutmeg
4 g (1 tsp) coconut sugar
7 g (approximately 1 tbsp) ground flax seed
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
Instructions
- Turn oven on to 350 degrees
- Mix all ingredients together in a bowl except Pamcakes Buttermilk Protein Pancake Mix and allow to sit for at least 10 minutes to allow the mixture to thicken a little.
- Add Pamcakes to the wet ingredients slowly until it is well incorporated.
- Split the mixture between two round prepared 6′ inch baking pans
- Bake at 350 degrees for 15-18 minutes or until it passes the toothpick test
- Let the cakes cool on a cooling rack
- Once completely cooled, frost the top of one of the cakes
- Add the second cake on top of the frosted cake and frost the top layer. You may choose to frost the sides or leave just the center and top frosted.
- Slice into 6 servings, serve, and enjoy!
Notes
I like to make two separate cakes so that I can make it a two layer carrot cake with frosting in the middle. You may choose to make one large cake, please note that this will change the baking time.
You may also add raisins or walnuts to the recipe for more flavor.
Keywords: protein carrot cake, protein dessert, low calorie dessert, healthy dessert
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