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Healthy Protein-Packed Carrot Cake

Healthy Protein-Packed Carrot Cake

Vicky Coates

Soft and squidgey carrot cake full of cozy spices & topped with sweet quark frosting. It’s protein-packed and has less than half the calories of a traditional carrot cake recipe—the best bit……it doesn’t taste healthy at all!

With no compromise on taste, this carrot cake recipe is full of those classic cozy spices we all know and love without the high fat and calorie expense!  It has carrots… And no butter, refined flour, or sugar… And lots of protein… Whats not to love?!

For the base of the recipe I used ground almonds with only a small amount of buckwheat flour, which resulted in the ultimate moist consistency and a cake relatively low in carbohydrates. I also replaced the classic butter and sugar frosting with a high protein and low fat Quark mixed with vanilla whey for that extra taste and protein boost. The use of whey is of course optional and can replaced with vanilla extract.  

To keep this cake clean eating friendly, you’ll skip the refined sugar and sweeten this cake with two different ingredients: maple syrup and prunes. Yes Prunes! I love the taste and texture it provides the cake and their nutritional value is illustrated by the fact that just one prune contains at least 5% of the recommended daily intake of many essential minerals and vitamins, in addition to their legendary dietary fibre.

So what are you waiting for? See below for the recipe…..

5.0 from 1 reviews
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

See Also

As always if you have any questions feel free to comment below. I’d also love to hear if you try the recipe and I always enjoy seeing your pictures on Instagram when you tag me in them 🙂

Enjoy xx

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View Comments (2)
  • Vicky I just found you! I love this recipe and baking it today. We’re always on the lookout for high protein baking sweets for our snacks and the use of quark and protein is something I never tried as the frosting. Going to give it ago!

    • Hi Aimee,
      Aw thank you very much! I hope it turns out well, I love this recipe! The quark works really well but you could also use thick greek yoghurt if you couldn’t get your hands on some.
      Thanks for leaving the comment and hopefully you like a few more of my recipes xx

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