The Best Protein Carrot Cake Loaf You’ll Ever Have! Recipe

Introduction

This Protein Carrot Cake Loaf is moist, flavorful, and packed with protein, making it a delicious yet healthy treat. Perfect for breakfast or a snack, it combines the warm spices of traditional carrot cake with the benefits of added protein powders.

Ingredients

• 1 cup Whole Wheat Pastry Flour (120g)
• ½ cup Vanilla Protein Powder (Whey-casein, 45g)
• ½ cup Unflavored Protein Powder (Whey-casein, 45g)
• 1½ tsp Cinnamon
• ¾ tsp Ginger Powder
• ¼ tsp Nutmeg
• 1 tsp Baking Soda
• ⅔ cup Unsweetened Applesauce (160g)
• ½ cup Almond Milk (120ml)
• ¼ cup Non-fat Greek Yogurt (about 56g, Room temperature)
• 2 Tbsp Maple Syrup (Sugar-free recommended)
• 2 Tbsp Melted Coconut Oil
• 1 Egg (Room Temperature)
• 1⅔ cup Grated Carrots (197g, from 3 medium)
• 2 oz Reduced Fat Cream Cheese (Softened, 56g)
• 3 Tbsp Almond Milk (45ml)
• 1½ Tbsp Vanilla Protein Powder (about 8g)
• ⅓ cup Pecans or Walnuts

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8½” x 4½” loaf pan with parchment paper.
2. Step 2: In a medium bowl, combine the whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg, and baking soda.
3. Step 3: In a large bowl, whisk together the applesauce, almond milk, Greek yogurt, maple syrup, melted coconut oil, and egg until smooth.
4. Step 4: Add the dry ingredients to the wet ingredients and gently fold until just combined.
5. Step 5: Fold in the grated carrots and nuts, being careful not to overmix, as this can make the loaf dense.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top.
7. Step 7: Bake for 50-55 minutes, placing a foil tent over the loaf after 30 minutes to prevent over-browning. The loaf is done when a toothpick inserted in the center comes out clean.
8. Step 8: Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely, about 30 minutes.
9. Step 9: For the icing, whisk together the softened cream cheese, almond milk, and vanilla protein powder until smooth. Spread the icing over the cooled loaf, slice, and serve.

Tips & Variations

• Use gluten-free flour to make this loaf gluten-free, but adjust baking time as needed.
• Swap pecans or walnuts for your favorite nuts or omit them for a nut-free version.
• For extra sweetness, add a few tablespoons of raisins or finely chopped dates.
• Ensure the egg and yogurt are at room temperature to keep the batter smooth and well mixed.
• To avoid a dense texture, gently fold the batter and avoid overmixing once the dry ingredients are added.

Storage

Store the carrot cake loaf covered in the refrigerator for up to 5 days. To keep it moist, wrap it tightly in plastic wrap or store in an airtight container. Reheat slices briefly in the microwave if you prefer them warm. The loaf can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of protein powder?

Yes, you can substitute whey-casein protein powder with plant-based protein powders like pea or soy, but be aware that the texture and flavor may vary slightly.

Is it necessary to use both Greek yogurt and applesauce?

Both ingredients add moisture and tenderize the loaf. You can substitute half of the applesauce with yogurt or vice versa, but using both helps achieve the best texture.

The Best Protein Carrot Cake Loaf You’ll Ever Have! Recipe

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★★★★★

4.8 from 106 reviews

This protein-packed carrot cake loaf combines the wholesome goodness of whole wheat flour and nutrient-rich protein powders with the natural sweetness of grated carrots and applesauce. Moist, flavorful, and perfect for a healthy snack or breakfast, this loaf is topped with a creamy protein-infused cream cheese icing for an indulgent yet nutritious treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1 cup Whole Wheat Pastry Flour (120g)
• ½ cup Vanilla Protein Powder (Whey-casein, 45g)
• ½ cup Unflavored Protein Powder (Whey-casein, 45g)
• 1½ tsp Cinnamon
• ¾ tsp Ginger Powder
• ¼ tsp Nutmeg
• 1 tsp Baking Soda

Wet Ingredients

• ⅔ cup Unsweetened Applesauce (160g)
• ½ cup Almond Milk (120ml)
• ¼ cup Non-fat Greek Yogurt (about 56g, Room temperature)
• 2 Tbsp Maple Syrup (Sugar-free recommended)
• 2 Tbsp Melted Coconut Oil
• 1 Egg (Room Temperature)

Add-ins

• 1⅔ cup Grated Carrots (197g, from 3 medium carrots)

Icing Ingredients

• 2 oz Reduced Fat Cream Cheese (Softened, 56g)
• 3 Tbsp Almond Milk (45ml)
• 1½ Tbsp Vanilla Protein Powder (about 8g)
• ⅓ cup Pecans or Walnuts

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8½” x 4½” loaf pan with parchment paper to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a medium bowl, combine whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger powder, nutmeg, and baking soda. Stir well to evenly distribute the spices and leavening.
3. Combine Wet Ingredients: In a large bowl, whisk together the unsweetened applesauce, almond milk, non-fat Greek yogurt, maple syrup, melted coconut oil, and egg until smooth and fully incorporated.
4. Combine Dry and Wet Mixtures: Add the dry ingredient mixture to the wet ingredients and gently fold with a spatula until just combined. Avoid over-mixing to keep the loaf tender.
5. Add Grated Carrots and Mix-Ins: Fold in the grated carrots and any additional mix-ins such as nuts gently into the batter. Over-mixing can make the loaf dense due to gluten development and protein powder texture.
6. Fill the Pan: Pour the batter into the prepared loaf pan, spreading it evenly for uniform baking.
7. Bake the Loaf: Bake in the preheated oven for 50-55 minutes. After 30 minutes, cover the loaf loosely with a foil tent to prevent over-browning. Bake until a toothpick inserted into the center comes out clean; mine took about 60 minutes.
8. Cool the Loaf: Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then, lift it out using the parchment paper lining and transfer it to a wire rack to cool completely, about 30 minutes more.
9. Prepare the Icing: In a small bowl, whisk together the softened reduced-fat cream cheese, almond milk, and vanilla protein powder until smooth using a hand whisk or mixer.
10. Ice and Serve: Spread the creamy protein icing evenly over the cooled loaf. Sprinkle with pecans or walnuts if desired, slice, and enjoy your healthy protein carrot cake loaf!

Notes

• Do not over-mix the batter to avoid a dense loaf caused by gluten development and protein powder texture.
• You can substitute unflavored protein powder with other plant-based or whey protein powders if preferred.
• Use sugar-free maple syrup to reduce sugar content if desired.
• Ensure eggs and dairy are at room temperature for better mixing and texture.
• Covering the loaf with foil after 30 minutes prevents over-browning while finishing baking.
• Use parchment paper for easy removal and clean-up.
• The loaf can be stored in the refrigerator for up to 5 days or frozen for longer storage.

Keywords: protein carrot cake loaf, healthy carrot cake, high protein baking, whole wheat loaf, protein powder dessert, low fat carrot cake