Carrot Cake Protein Bake
Cook time: 25-30 minutes
A high-protein carrot cake bake with a creamy Greek yoghurt and cream cheese frosting. Moist, spiced, and macro-friendly.
Ingredients
Cake
- 170g oats
- 95g protein powder
- 120g carrots, grated
- 125g egg whites
- Flavour drops or stevia
- Almond or vanilla essence
- 125ml almond milk
- 200g 0% Greek yoghurt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking powder
- Dash bicarbonate of soda
Frosting
- 100g 0% Greek yoghurt
- 100g lighter Philadelphia cream cheese
- Vanilla essence
Instructions
- Preheat oven to 180°C.
- Add the oats, protein powder, cinnamon, nutmeg, baking powder and bicarbonate of soda to a bowl.
- Mix in the grated carrots, egg whites, almond milk, Greek yoghurt and flavouring.
- Mixy mixy until combined.
- Pour into a lined baking dish or cake tin.
- Bake for 25 to 30 minutes until cooked through.
- Mix together the frosting ingredients and spread over once cooled.
- Optional but elite tier: sprinkle a little sweetener over the top before serving.
Macros
Whole Dish
| Field | Amount |
|---|---|
| Calories | 1528 |
| Protein | 152g |
| Fat | 32g |
| Carbs | 160g |
| Fiber | 0g |
| Sugar | 0g |
| Volume | 0g |
Per Serving
191 calories, 19g protein, 4g fat, 20g carbs, 0g fiber, 0g sugar