Description
This High Protein Carrot Cake Loaf is a wholesome, moist, and satisfying twist on the classic dessert. Packed with protein and naturally sweetened, it’s perfect for breakfast, snack, or a post-workout treat.
Ingredients
- 1 cup almond flour
- 1/2 cup vanilla protein powder (plant-based or whey)
- 1/4 cup arrowroot flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 2 eggs
- 1/4 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/4 cup chopped walnuts (optional)
- 2 tbsp raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together almond flour, protein powder, arrowroot flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, beat the eggs, then mix in maple syrup, applesauce, almond milk, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated carrots, and if using, the chopped walnuts and raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use a finely grated carrot for best texture.
- Can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- To make it nut-free, use oat flour instead of almond flour and a nut-free milk alternative.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
