Best Darn (Healthy) Carrot Cake with Protein Yogurt Frosting
Serves 16
10 mins prep
25 mins cook
35 mins total
Without a doubt the Best Darn Healthy Carrot Cake you will ever eat: Made with whole ingredients and protein powder, and topped with a protein yogurt frosting. This will be surely your new favorite carrot cake recipe!
Optional Mix-ins:
Frosting:
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Preheat oven to 350°F.
Line the bottom of 3 7” loaf pans with parchment paper rounds and spray the sides with non-stick cooking spray. See notes for 1 pan.
Parchment paper is essential on the bottom or the cake will stick.
Shred carrots using a grater or food processor. Don’t use store-bough shredded carrots.
In a large bowl, combine flour, protein powder, baking powder, cinnamon, nutmeg, salt and sweetener, and stir.
Add in carrots and stir again to combine.
In a medium bowl, whisk egg, almond milk, applesauce, coconut oil, maple syrup and vanilla.
Pour wet ingredients into dry and gently fold to combine. DO NOT OVER-MIX or too much gluten will form from the wheat flour. Few lumps are okay.
Gently fold-in optional mix-ins: Chopped walnuts, pecans or raisins.
Divide batter equally between pans and spread out with a spoon/spatula to smoothen the tops.
Bake on center rack for 25 minutes, until a tester inserted into the center comes out clean and center of cake is springy to touch.
Transfer to a cooling rack to cool completely. It is very importat that the cakes are completely cooled to room temperature when you frost them.
To frost:
In a small bowl combine yogurt, protein powder and option stevia sweetener. Stir until uniform.
Invert one cooled cake on a surface, spread ¼ of the frosting over it, repeat with the other 2 layers and then spread the rest of the frosting along the sides of the cake.
Top with chopped pecans or walnuts if desired, and serve!
