Easy 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!



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


  1. Turn oven on to 350 degrees
  2. 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. 
  3. Add Pamcakes to the wet ingredients slowly until it is well incorporated. 
  4. Split the mixture between two round prepared 6′ inch baking pans
  5. Bake at 350 degrees for 15-18 minutes or until it passes the toothpick test
  6. Let the cakes cool on a cooling rack 
  7. Once completely cooled, frost the top of one of the cakes
  8. 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.
  9. Slice into 6 servings, serve, and enjoy!


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