1–2 tablespoons honey or powdered sweetener
Instructions
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients: In another bowl, whisk the eggs, Greek yogurt, honey, melted oil, and vanilla extract until smooth.
Combine: Gradually add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
Fold in carrots and add-ins: Gently fold in the grated carrots, nuts, and raisins if using.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare frosting (optional): Beat the cream cheese, Greek yogurt, and honey until smooth and creamy. Spread over the cooled cake.
Serve & enjoy! Slice and enjoy your moist, protein-packed carrot cake.
Tips
For extra moisture, use freshly grated carrots (not pre-shredded).
You can turn this recipe into muffins—just bake for 18–22 minutes.
Store in the refrigerator for up to 4 days.
Enjoy your healthy and delicious carrot cake!
Moist Protein Carrot Cake
