Friday 10 / 01 / 2020 0

High Protein Carrot Cake

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High Protein Carrot Cake

For 1 cake of 16 slices



  • 250g flower
  • 50g almond flower
  • 1 tsp baking powder
  • 4 eggs
  • 50ml almond milk
  • 40g honey
  • 60g coconut oil
  • 110g apple compote, unsweetened
  • 300g carrots grated
  • 1 apple grated
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 cup pecans
  • 1/2 cup raisins


  • 150g kwark
  • 200g cream cheese 
  • 1 tsp lemon juice
  • 3 tsp lemon zest
  • 2 tbsp honey

Nutritional values (per serving of 1 slice):
202kcal | 8,6g protein | 9,9g fat | 18,5g carbs | 2,6g fibre


  1. Add the flower, almond flower, baking powder and vanilla protein in a bowl and mix.
  2. Melt the coconut oil and mix it in a separate bowl with the eggs, honey, apple compote and milk.
  3. Mix the dry ingredients with wet ingredients until you get a smooth mixture.
  4. Grate the carrots and apple and add them to the mixture. 
  5. Add the ground ginger, ground cinnamon, ground nutmeg, vanilla extract, pecans, and raisins. Mix thoroughly. 
  6. Put the mixture in a round baking tray and put it in a preheated oven at 170 C for 70-80 minutes.
  7. Whilst the cake is in the oven prepare the frosting by mixing the kwark, cream cheese, lemon juice, lemon zest, and honey.
  8. Let the cake cool down before adding the frosting.


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