Healthy Protein Packed Carrot Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 tbsp Coconut Oil
  • 100g Ground Almonds
  • ¼ tsp Salt
  • ¾ tsp Bicarbonate Soda
  • Tbsp Cinnamon
  • Tsp Nutmeg
  • 3 Eggs
  • 2 tbsp Maple Syrup
  • 200g Carrots (about 2 grated)
  • 60g Prunes
  • 30g Walnuts
  • 250g Fat Free Quark
  • ½ Scoop of Vanilla Whey (optional could sub with tsp vanilla extract)
  1. Preheat the oven to 180oc and line the base of a cake tin or baking tray with parchment paper
  2. In a large bowl combine the ground almonds, salt, bicarbonate of soda, cinnamon and nutmeg.
  3. In a separate bowl, beat the eggs with the maple syrup and melted coconut oil then stir in the grated carrots, prunes and walnuts before mixing with the dry ingredients in the large bowl.
  4. Pour the batter into the prepared tine and bake for around 25-30 minutes until springy to touch and golden brown on top. Remove from the oven and place on a wire rack to cool.
  5. While the cake is cooling, combine the quark and the whey for the frosting.
  6. Once the cake is cooled top with the frosting and sprinkle with some more crushed walnuts.
  7. Enjoy!
Nutrition Information
Serving size: 1 Calories: 135 Fat: 8g Carbohydrates: 7g Protein: 8g
Recipe by Clean Lean Bakes at