Mini Carrot Cake with Cream Cheese Frosting

by Lauren

Low-fat and high-protein double-stacked carrot cake – packed with the perfect blend of spices and frosted with whipped cream cheese frosting. Nope, you are not dreaming here!

I am beyond impressed with how this cake turned out on just the first try! I knew for sure I was going to have to experiment a number of times to find the perfect balance of carrots with the wet and dry ingredients, but I just went along with it and pure magic happened!

These are similar in flavor to my Carrot Cake Oat Bars, but more cakey of course. Still very moist and still with that delicious sweet spice. 🙂

The cream cheese frosting is the real star of the show though – I mean it’s frosting right! The secret to getting the cream cheese as smooth as it can be is letting the cream cheese block sit out at room temperature for a bit. This will make blending it and removing any clumps a breeze. 30 minutes or so will do.

For the protein powder, I used Pescience Snickerdoodle. Now I can’t 100% vouch for other brands or flavors, but MAN did that snickerdoodle flavor bring the most perfect sweet *with a hint of spice* flavor to this cake!! There are still other spices included in this recipe, so if you don’t have snickerdoodle, don’t worry – I’m sure vanilla would be just as wonderful as well!

For all Pescience products, you can use my code “LaurenFitFoodie” to save 15%.

As always, if you make, tag me on Instagram (@LaurenFitFoodie) because I would love to see your yummy recreations!



Yield: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 45 minutes


  • Carrot Cake
  • ½ scoop (15g) protein powder (I used Pescience Snickerdoodle)
  • 2 tbsp (14g) coconut flour
  • 2 tbsp (15g) oat flour
  • ¼ cup zero-calorie sweetener
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking powder
  • dash of salt
  • ⅔ cup (60g) grated carrots, loosely packed
  • ¼ cup (61g) unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
  • Cream Cheese Frosting
  • 2 oz (56g) fat free cream cheese, softened
  • ¼ cup (56g) nonfat greek yogurt
  • 1 tbsp zero-calorie sweetener (to taste)
  • 1 tbsp (15 mL) unsweetened almond milk
  • ½ scoop (15g) vanilla protein powder (I used Pescience vanilla)



Preheat oven to 350 F.

Using a food processor (or a grater), grate carrots.

In a small bowl, combine all the dry ingredients.

If using a food processor, throw the rest of the wet ingredients in and blend until all is combined.If using a hand mixer, add all wet ingredients and mix until combined.

Add the dry ingredients to the wet ingredients and mix again.

Spray two round dishes with cooking spray. (I used 2-cup pyrex dishes. I also lined the bottom with parchment paper to prevent sticking)

Pour batter evenly in each dish and spread smooth with a spoon.

Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.

When done, take out and let cool completely before frosting. I would recommend putting in fridge for an hour too because if there's any heat coming from the cake, the frosting with run down


Using a hand mixer, mix cream cheese in a small bowl until smooth.

Add the rest of the ingredients and and mix again until all is combined.

Keep stored in fridge until ready to frost!

When ready, frost top of one cake, stack with the other, then frost on top and all around.

Slice, and enjoy!

Nutrition Information
Yield 2 Serving Size 1/2
Amount Per Serving Calories 226Total Fat 4gCarbohydrates 22gProtein 24g

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Ashlea April 7, 2020 - 9:53 pm

Hi! Which zero calorie sweetener did you use?

Lauren April 7, 2020 - 10:39 pm

I just used Great Value granulated sweetener! Got at Walmart 🙂

ally April 9, 2020 - 6:33 am

I just made this last night! i didn’t have cream cheese on hand but made the frosting out of yogurt and protein powder and DAMN LAUREN! you out did yourself !! i ate this thing too quickly! and i never liked carrot cake before !

Alexa April 12, 2020 - 5:45 pm

I want to make these into bars, what would the macros be without the icing?

Lauren May 3, 2020 - 7:03 pm

Without the icing, the WHOLE recipe would be 299 calories, 33C/7.5F/23P. Then you would just divide all of those by the number of bars you cut into. I do also have a carrot cake oat bar recipe if you want to check that out!

Amy April 17, 2020 - 4:47 pm

This was AMAZING!! I used less sugar because I’m super sugar sensitive and my fiancé and I gobbled it up. On the menu again for this weekend!

Morgan May 2, 2020 - 10:37 pm

I don’t have oat flour. Could I substitute more coconut flour instead?

Lauren May 3, 2020 - 6:59 pm

Hey Morgan! Coconut flour has different absorbant properties than other flours, so instead of replacing it with more coconut, I would use all-purpose or almond flour in its place instead. You can also always ground up oats into a flour too!

Amanda June 12, 2020 - 8:14 pm

Are you able to use AP flour completely?

Lauren June 14, 2020 - 5:54 pm

Yes! By all means, just substitute gram for gram 🙂

Danielle Palmieri September 8, 2020 - 6:33 pm

This cake was amazing! It was so moist and didn’t have that protein powder after taste. Its one of my favorite dessert recipes of yours!

Paige September 8, 2020 - 7:10 pm

This was the best dessert ever. I like that I got to eat the entire cake In one sitting! Definitely will make again.

Alyssa September 8, 2020 - 8:28 pm

Carrot cake is my all time fave! Super excited to try this!

Liz September 8, 2020 - 9:54 pm

So glad to finally have my favorite dessert again!


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