Is carrot cake healthy with protein powder?

Yes, when you use the right ingredients, it absolutely can be. Adding carrot cake protein powder increases the protein content without affecting the flavor. Using Greek yogurt, almond flour, and low-glycemic sweeteners helps keep it a nutritious, macro-balanced treat.

What is the best protein powder for baking?

A whey-casein blend or collagen protein is ideal. Whey isolate alone tends to dry out baked goods. For carrot cake protein powder recipes, choose a blend that has a soft texture when heated and mixes well with flours like almond or coconut.

Can I make carrot cake low-carb and gluten-free?

Yes. This recipe uses coconut flour and almond flour to avoid refined wheat. Combined with sugar-free sweeteners and high-protein ingredients, it’s both gluten-free and low in net carbs perfect for keto or low-carb diets.

What can I substitute for flour in protein baking?

In place of traditional flour, use coconut flour , oat flour , or almond flour. Keep in mind that coconut flour is very absorbent, so you’ll need less of it and more liquid. These swaps are common in gluten-free dessert and low carb carrot cake recipes.

How do you make sugar-free cream cheese frosting?

Mix together softened cream cheese (or Greek yogurt), powdered erythritol, and a bit of vanilla extract. You can adjust sweetness to taste. This makes a perfect topping for your protein powder carrot cake without the sugar spike.

How do you store carrot cake with protein frosting?

Refrigerate it in an airtight container for up to 5 days. For longer storage, freeze unfrosted slices and add frosting when serving. This keeps the texture fresh and avoids sogginess.

Carrot Cake Protein Powder – Moist, Easy & Healthy

Ingredients

Scale

1/2 cup carrot cake protein powder

1/4 cup coconut flour

1/2 cup almond flour

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/2 cup Greek yogurt

2 large eggs

1/4 cup sweetener (erythritol or monk fruit)

1 tsp vanilla extract

1 cup finely shredded carrots

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Instructions

1. Preheat oven to 325°F (163°C). Line a loaf pan with parchment paper.

2. In a bowl, mix carrot cake protein powder, almond flour, coconut flour, baking powder, cinnamon, and nutmeg.

3. In another bowl, whisk Greek yogurt, eggs, sweetener, and vanilla until smooth.

4. Fold wet ingredients into dry—don’t overmix.

5. Gently fold in shredded carrots.

6. Pour batter into the pan and smooth the top.

7. Bake for 35–40 minutes or until the center is firm. Cover with foil halfway if browning too quickly.

8. Cool completely before frosting.

Notes

Use fresh shredded carrots, not pre-packaged, for the best moisture.

You can make muffins with this batter by reducing the bake time to 18–20 minutes.

To store, refrigerate in an airtight container for up to 5 days or freeze slices without frosting.

Author: Lara
Prep Time: 10 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 160
Sugar: 2g
Sodium: 130mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 12g
Cholesterol: 55mg