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!
- 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
CREAM CHEESE FROSTING
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 InformationYield 2 Serving Size 1/2
Amount Per Serving Calories 226Total Fat 4gCarbohydrates 22gProtein 24g