Soft and squidgey carrot cake full of cozy spices & topped with sweet yoghurt 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! This cake is gluten free and refined sugar free.So my original healthy carrot cake… Healthy Protein-Packed Carrot Cake is the most popular recipe on my site and I genuinely make it over and over again its just that good. But I decided to make a few tweaks to the original recipe and wow they worked well, therefore I just had to share it with you guys.
Just like the original it has carrots… And no butter, refined flour, or sugar… And lots of protein… Whats not to love?! Again just like the original recipe, for the base I used ground almonds, which just results in the ultimate moist consistency and a cake relatively low in carbohydrates. With this recipe I used sultanas instead of Prunes and I also used Pecans instead of walnuts. The addition of Pecans instead of walnuts for me is what I think I prefer with this recipe as I’m a big Pecan fan.
I replaced the classic butter and sugar frosting with a high protein and yoghurt mixed with vanilla whey for that extra taste and protein boost. The use of whey is of course optional and can be replaced with vanilla extract. I also used quark in the recipe last time instead of yoghurt and both work equally well.
You’ll have to give both a go and let me know which recipe you prefer.
Here it is:
- FOR THE CAKE:
- 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 Sultanas
- 30g Pecans
- FOR THE FROSTING:
- 250g Yoghurt (I used Skyr)
- ½ Scoop of Vanilla Whey (optional could sub with tsp vanilla extract)
- Preheat the oven to 180oc and line the base of a cake tin or baking tray with parchment paper
- In a large bowl combine the ground almonds, salt, bicarbonate of soda, cinnamon and nutmeg.
- In a separate bowl, beat the eggs with the maple syrup and melted coconut oil then stir in the grated carrots, sultanas and pecans before mixing with the dry ingredients in the large bowl.
- 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.
- While the cake is cooling, combine the yoghurt and the whey for the frosting.
- Once the cake is cooled top with the frosting and sprinkle with some more crushed pecans.
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!