PROTEIN CARROT CAKE

If you love carrot cake but want something a little more protein-focused, this is a fun recipe to try. 🥕 This soft carrot cake combines freshly grated carrot, oats, Greek yogurt, eggs, cinnamon and Weider Protein 80 Plus Vanilla for a simple homemade cake with a creamy vanilla flavor and plenty of protein.

For this recipe, I used Weider Protein 80 Plus Vanilla from GAZ Nutrition. It is a multi-component protein made with four protein sources — casein, milk protein isolate, whey protein and egg protein — and provides 24 g of protein per 30 g serving. It is also low in sugar and fat and contains calcium and vitamin B6.

👉 [Discover Weider Protein 80 Plus Vanilla at GAZ Nutrition]

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I love this combination because the vanilla protein works surprisingly well with the natural sweetness of carrot and the warmth of cinnamon. The oats give the cake a hearty base, while Greek yogurt helps keep the texture soft and moist. A handful of chopped walnuts on top adds the perfect little crunch.

Sponsored collaboration: This recipe was created in collaboration with GAZ Nutrition, using Weider Protein 80 Plus Vanilla.

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Cuisine: Desserts, Modern & Healthy

Courses: Dessert

Difficulty: Beginner

Cooking Temp: 180 C

Servings: 6

Calories: 195

Best Season: Fall

Description

A soft and naturally sweet carrot cake made with oats, Greek yogurt, cinnamon and Weider Protein 80 Plus Vanilla. A simple protein-focused dessert with a cozy carrot-cake flavor and crunchy walnuts on top.

Ingredients

150 g grated carrot
2 scoops Weider Protein 80 Plus Vanilla
100 g oat flour (I simply blended rolled oats into flour)
2 eggs
2 egg whites
90 g Greek yogurt
1 packet baking powder
1 teaspoon cinnamon
Chopped walnuts, for topping

Instructions

1
Preheat the oven to 180°C (350°F).
2
Grate the carrot finely.
3
In a large bowl, combine the grated carrot, Weider Protein 80 Plus Vanilla, oat flour, eggs, egg whites, Greek yogurt, baking powder and cinnamon.
4
Mix everything until you have a smooth, evenly combined batter.
5
Pour the batter into a cake pan or baking mold of your choice.
6
Sprinkle the top with chopped walnuts.
7
Bake at 180°C (350°F) for approximately 30 minutes.
8
Check the center with a toothpick. If it comes out dry or with only a few moist crumbs, the cake is ready.
9
Allow the cake to cool slightly before slicing.

My tip: Double the recipe immediately because it disappears very quickly! 😍

Nutrition Facts

Servings 6

Amount Per Serving
Calories 195kcal

% Daily Value *
Total Fat 7g11%
Total Carbohydrate 20g7%
Dietary Fiber 3g12%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Why Is This Cake Interesting?

Carrot + vanilla + cinnamon is a surprisingly good combination. The carrot brings natural sweetness and moisture, while cinnamon gives the cake that familiar warm carrot-cake flavor.

The recipe also uses oat flour instead of traditional wheat flour, and you can make your own simply by blending rolled oats until finely ground. Greek yogurt and eggs add protein and help create a soft texture, while Weider Protein 80 Plus adds another substantial source of protein.

It is a nice example of how protein powder doesn't have to be limited to shakes. Here, it becomes part of a homemade cake that actually feels like a dessert.

Extra Notes

Make your own oat flour: You don't need to buy separate oat flour. Simply blend rolled oats until they become fine and flour-like.
Grate the carrot finely: Finely grated carrot blends into the batter better and helps distribute moisture throughout the cake.
Don't overbake: This cake is best when it stays soft and moist. Start checking it around the 25-minute mark, as ovens and cake pans can vary.
The walnuts are optional: They add a lovely crunchy contrast, but you can leave them out or replace them with chopped pecans or almonds.
Add more carrot-cake flavor: A little extra cinnamon works beautifully, and you can also add a pinch of nutmeg if you like warmer spices.
Let it cool before slicing: The texture becomes firmer and easier to cut as the cake cools.
Why vanilla protein works here: The vanilla flavor complements the carrot and cinnamon naturally, so the protein powder doesn't feel out of place in a dessert recipe.

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