High Protein Cake Recipe, Carrot Cake Flavour!

One of my favourite spring time desserts is carrot cake. It's complex flavours and mix-in's paired with cream cheese frosting is just such a good combination of spiced and creamy. They key for me is always a good frosting to cake ratio, and with this protein icing you can pile it as high as you want to add more protein and more fun!

The carrot cake is moist and full of flavour, and the protein icing is rich like a cream cheese icing only made with probiotic rich yogurt, lemon juice and protein powder. This is the perfect healthy cake for a spring birthday for a health nut guest of honour, or meal prep these as your healthy treat for the week for something extra special to dig into.

I used Vedge Organic Protein Powder to take these muffins to the next level when it comes to protein and flavour! You can shop their protein powders using my new affiliate code: EVANNRYAN.

Please note: some links are affiliate links and I may make a small commission when you shop the link. Thank you for the support!

Why You'll Love These

They're made with nutritious ingredients like buckwheat flour, flax, vegan greek yogurt, and cinnamon. 

They're naturally sweetened with banana, maple syrup, and organic vanilla protein powder.

Super easy to make, just build all the ingredients into one mixing bowl.

They have a fun protein icing that takes them to the next level!

They have additional nutritional powerhouse ingredients like shredded carrot, cranberries, and walnuts!

What You'll Need

Vegan greek yogurt. I like the Maision Riviera brand here in Canada. I buy the plain variety and use it everywhere from baking to yogurt bowls. Any vegan greek yogurt will do though!

Maple syrup or your preferred liquid sweetener.

A good quality vanilla protein powder. My personal favourite, especially when it comes to baking, is Vedge Nutrition. Their protein powders bake seamlessly. You can shop their protein powders using my discount code: EVANNRYAN.

Buckwheat flour, or a gluten free flour blend. I like the use of buckwheat as it adds a rich whole grain flavour and it's high in fibre and contains easily digestible proteins. But a gluten free flour blend, all purpose flour if not gluten free, or brown rice flour would work here too.

Mix-ins like shredded carrot, tart dried cranberries, and walnuts. 

Substitutions

I know some of you don't like banana in your baked goods, so you can likely swap the banana for mashed sweet potato. I would guess roughly 1/2 cup mashed sweet potato. That being said I haven't tried that with this specific recipe so let us know if you do!

If you want to make these soy free you can substitute the soy milk for another high protein plant milk. Silk brand makes a great high protein Almond and Cashew milk with the same 8g protein per cup as soy milk.

As mentioned above, you can substitute the buckwheat flour for a gluten free flour blend or regular all purpose if you're not gluten free.

Adjust the mix-in's to your liking! A classic carrot cake has raisins, but I used tart dried cranberries as that's a preference for me. Walnuts could be subbed for any other nut or seed.

Please note: all macros and calories have been calculated to the best of my ability but may vary slightly.

 

Carrot Cake Protein Cupcakes

Recipe makes 8 cupcakes

Macros per cupcake (with frosting!):

219 cals - 7g fat - 24g carbs - 15g protein 

 

Ingredients, carrot cake:

• 2 tbsp flax meal + 4 tbsp water
• 1 brown banana, mashed well
• 1/2 cup vegan greek yogurt
• 1/2 cup soy milk 
• 1/4 cup maple syrup
• 1 tbsp vanilla extract 
• 1/2 cup Vedge Vanilla Ice Cream Protein (1 1/2 scoops)
  
• 1/2 cup buckwheat flour
• 1 tbsp cinnamon 
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 a large carrot, peeled and grated/shredded (roughly 3/4 cup)
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries 

 

Ingredients, Icing:

• 1 cup plain vegan yogurt
• 2 scoops Vedge Vanilla Ice Cream Protein Powder
• 2 tbsp lemon juice
• 1/4 tsp salt 

 

Recipe:

1. Preheat the oven to 350 F and line a muffin tray with 8 liners. Alternatively oil 8 liners.
2. Make the flax/water mixture and set in the fridge to gel,10 minutes.
3. Add the banana to a mixing bowl and mash really well with a fork.
4. Add in greek yogurt, soy milk, maple syrup, vanilla extract, and gelled flax meal mixture.
5. Stir the wet ingredients together well.
6. Add in vanilla protein powder, buckwheat flour, cinnamon, baking powder, and salt. Fold everything together until just combined.
7. Fold in shredded carrot, walnut, and cranberries.
8. Divide the batter across the 8 muffin liners.
9. Bake for 14-16 minutes or until browned and easily pulling away from the sides. 
10. Allow cupcakes to cool completely before removing from the muffin tray. 
11. Icing: To a small bowl add yogurt, protein powder, lemon juice, and salt. Whip together until super smooth and thick like an icing.
12. Add a huge dollop of icing to the top of each muffin, 2-3 tbsp each, and smooth it in a circle with the back of a spoon.
13. If desired (not included in macros): top with chopped walnuts and a drizzle of maple syrup.
14. Enjoy!

 

Love high protein baking?! Try these recipes next:

Chocolate Protein Snack Cake

Peanut Butter Protein Cookie with Chocolate Chips (Single Serving!)

Let us know in the comments how these carrot cake protein cupcakes went for you! Comments and reviews really help the blog grow, I truly appreciate it!