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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/the-best-protein-carrot-cake-loaf-youll-ever-have-recipe/