Carrot Protein Cake with Cream Cheese Frosting

Carrot Protein Cake with Cream Cheese Frosting

A traditional sweet carrot cake, with cream cheese frosting. Plus, enough protein to satisfy cravings! Conquer your holiday temptations ‘guilt-free!’ with each warm, gooey, bite.

Carrot Protein Cake with Cream Cheese Frosting

Ingredients:

  • 1½ Cup Oat Flour
  • 2 Scoops (64g) LeanFit Vanilla Whey protein
  • 1 Tbsp Coconut Flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ½ Cup Granulated Sweetener (I used ¼ Cup coconut palm sugar & ¼ Cup VitaFiberIMO powdered sugar)
  • 1/3 Cup Dried Cranberries
  • 1/3 Cup Crushed Walnuts
  • 1 Cup Shredded Carrot, packed
  • 2/3 Cup Unsweetened Applesauce
  • ¼ Cup Coconut Oil, Melted
  • 2 tsp Pure Vanilla Extract
  • ¼ Cup Almond Milk
  • 1 Large Egg

Cream Cheese Frosting:

  • 250g Light Cream Cheese
  • 1 Scoop (32g) LeanFit Vanilla Whey protein
  • 2-4 Tbsp Almond Milk or choice
  • Maple syrup, optional
  • Crushed Walnuts

Instructions:

  1. Preheat oven to 350ºF.
  2. Line 8x8 dish with parchment paper or grease.
  3. Combine all dry ingredients in a large bowl and set aside (add cranberries, walnuts & shredded carrot in after all combined).
  4. In separate bowl whisk together all wet ingredients then pour into dry ingredients, mixing with spatula until just combined.
  5. Pour into prepared dish and bake for 20-25 minutes or until toothpick comes clean.
  6. Let cool completely before frosting. With hand mixer beat together ingredients until smooth, starting with 2 Tbsp milk and adding more to get right consistency.
  7. Frost carrot cake and top with extra crushed walnuts if desired.
  8. Slice into 12 squares. Enjoy!
Recipe Creator Aimee Healthy Food Blogger Aimee Woolley is a healthy food blogger from Victoria, BC.

See more recipes on Aimee's website and Instagram account.

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Protein-rich recipe made with LeanFit Protein

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