This carrot protein cake is a spin on my Banana Double Chocolate Protein Cake and my Strawberry Banana Layered Delight. This is my healthy version of a carrot cake - it not only has vegetables, but it also has tons of protein!
Preheat the oven to 335 degrees. Put all the cake ingredients, except the shredded carrots into a high speed blender and mix until smooth. Then add the shredded carrots and hand mix. You could also add chopped walnuts or raisins. Pour into a pan that is lightly greased with coconut oil. Bake for 30-35 minutes.
Blend all the icing ingredients in a blender until smooth, and add as much as you wish to the cake.
Store the protein cake in the fridge.
- 2 ripe bananas
- 20 baby carrots + 10 shredded
- 1 cup of oats
- 3 scoops vanilla protein powder (41g each)
- 1 cup plain Greek yogurt
- 1/2 cup raisins
- 1/3 cup shredded unsweetened coconut
- 1 egg
- 1 tbsp coconut oil
- 1 tsp stevia
- 1 tsp cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 5 twists sea salt
- 1 dash nutmeg
- 1/4 cup Greek yogrut
- 1/4 cottage cheese
- 1 scoop vanilla protein powder
- 1/4 tsp stevia