Protein Carrot Cake

Bomb Protein Carrot Cake – 48g Of Protein Per Serving!!!

Protein Carrot Cake

Protein Carrot Cake

Today I'll be bringing you guys a simple CARROT CAKE recipe!
Yet another simple recipe! Single-serve and damn delicious, with the icing to match!
I use a 4inch springform pan for those wondering, and there's only one cake in this recipe.
Prep Time 15 mins
Cook Time 20 mins
Resting Time 15 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 1 1
Calories 436 kcal



  • 20 grams RYSE Loaded Protein
  • pinch Cinnamon
  • pinch Nutmeg
  • 60 grams Apple Sauce
  • 15 grams Grated Carrot
  • 1 Egg
  • 1 Egg Whites
  • ½ tsp Vanilla Extract


  • 100 grams Low Fat Greek Yoghurt
  • 20 grams Low Fat Cream Cheese
  • 10 grams RYSE Loaded Protein
  • 10 drops Cheesecake Flavor Drops


  • Preheat oven to 180C
  • Sieve protein powder, flour, sweetener, baking powder, cinnamon and nutmeg into a mixing bowl
  • Add apple sauce, egg, egg white, vanilla extract and grated carrot and stir to combine
  • Pour your batter into a pre-greased single-serve cake tin (mine is 4 inches), and place in the oven for 16-20 minutes or until cooked through. Remove to cool
  • While the cake is cooling, make your icing by combining icing ingredients in a mixing bowl and whisking with a fork to combine. Refrigerate for 15 minutes
  • Slice your cake into 2 or 3 (depending on how many layers you want) and start layering with your icing, leaving enough to cover the cake
  • Eat it all, or be nice and share it but probably don't. Just eat it yourself!


Calories For Whole Cake and Icing: 436
33C 48P 13F
Calories For Cake Only: 296
26C 29P 9F
Keyword Protein Carrot Cake

Protein Carrot Cake

We all adore carrot cakes. Who doesn’t? It’s a sweet-tasting cake with creamy frosting and – most splendid of all – it contains carrots! So in some odd way, this cake must also be healthy!?
It also usually contains massive amounts of sugar, butter, and flour. So healthy might not be the accurate word to describe unless you substitute these ingredients with reasonable alternatives. I chose to try it.

So, I took several of my beloved carrot cake recipes I found and altered them, mixed them up a little, eliminated the sugar, butter and white flour, replaced them with some ingredients that I saw fit, mixed them and put it in the oven.

The outcome was fantastic. It turned out to be a very delicious protein carrot cake that can fit perfectly in your daily diet without having to worry about getting rid of another one for your favorite desserts.

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