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Moist Protein Carrot Cake

A delightful and nutritious carrot cake packed with protein, perfect for breakfast, dessert, or a snack.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Breakfast, Dessert, Snack
Cuisine: Global, Healthy
Calories: 210

Ingredients
  

Dry Ingredients
  • 1 cup oat flour
  • 1.5 cups rolled oats
  • 0.5 cup hydrolyzed collagen (or protein powder) You can substitute with any protein powder.
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • a pinch cardamom
  • a pinch sea salt
Wet Ingredients
  • 1 large egg Can be substituted with flaxseed meal for a vegan version.
  • 1 large banana (ripe and mashed)
  • 0.5 cup maple syrup
  • 0.25 cup oat milk Can be substituted with any plant-based milk.
  • 3 tbsp coconut oil (melted)
Main Ingredients
  • 2 medium carrots (grated)
  • 0.5 cup pecans (chopped)
  • 1 cup cottage cheese (low-fat, blended) For a dairy-free option, use cashew cheese or coconut yogurt.
  • 2 tbsp maple syrup For sweetening the topping.
  • to taste Grated carrot (for topping)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare your baking dish by covering it with parchment paper and giving it a light spray of oil.
  2. In a large bowl, combine all the dry ingredients.
  3. In a smaller bowl, mix together the egg, mashed banana, maple syrup, oat milk, and melted coconut oil until smooth.
  4. Add the wet mixture to the dry ingredients and stir until a thick batter forms.
  5. Gently fold in the grated carrots and chopped pecans.
Baking
  1. Pour the batter into the prepared baking dish, level it out, and bake for 20-25 minutes or until a toothpick comes out clean.
  2. Allow the cake to cool before removing it from the dish.
  3. Mix the cottage cheese with maple syrup and spread it over the top, finishing with grated carrot.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. Microwave for a few seconds for a warm slice.