Cutting into this carrot cake is a little bit dangerous—you think you’ll have one neat slice, and suddenly there’s a trail of crumbs and frosting swipes where “just one more bite” used to be.
This high-protein gluten-free carrot cake smells like a bakery when it comes out of the oven: warm cinnamon, a hint of nutmeg, toasted nuts, and that sweet, earthy carrot aroma. The crumb is moist and tender from shredded carrots and almond flour, with little pops of raisin and walnut in every forkful. On top, there’s a cool, tangy layer of Greek yogurt cream cheese frosting that melts softly against the still-slightly-warm cake if you’re impatient (which you will be).
Inspired by healthier carrot cakes that use applesauce and gluten-free flour, this version goes one step further by sneaking in extra protein—Greek yogurt in the batter, almond flour for healthy fats and protein, and a scoop of vanilla whey to make each slice feel more like a treat and a smart choice. It’s the kind of dessert you can happily serve for birthdays, Easter, or a random Tuesday afternoon coffee break.
Instructions (Step-by-Step)
1. Prep the pan and oven
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch (20×20 cm) square pan with parchment, leaving a little overhang for easy lifting. Lightly grease the parchment.
2. Mix the dry ingredients
- In a medium bowl, whisk together almond flour, oat flour, whey protein, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined and no lumps remain.
3. Mix the wet ingredients
- In a large bowl, whisk eggs until lightly frothy.
- Add Greek yogurt, applesauce, maple syrup, melted coconut oil, and vanilla. Whisk until smooth and creamy.
4. Combine into batter & fold in mix-ins
- Add the dry ingredients to the wet bowl. Stir with a spatula until just combined—avoid overmixing. The batter will be thick but spreadable.
- Gently fold in shredded carrots, raisins, and walnuts until evenly distributed. The batter should look very carrot-studded and moist.
5. Bake
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake for 28–32 minutes, or until:
- the top is lightly golden,
- the edges pull slightly from the pan, and
- a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Set the pan on a wire rack and let the cake cool completely before frosting (at least 45 minutes).
6. Make the yogurt frosting
- In a medium bowl, beat cream cheese with a hand mixer until very smooth.
- Add Greek yogurt, powdered sugar, vanilla, and a pinch of salt. Beat until thick, creamy, and spreadable. Adjust sweetness to taste.
7. Frost & serve
- Lift the cooled cake from the pan using the parchment.
- Spread the yogurt cream cheese frosting over the top in an even layer. Sprinkle with extra chopped walnuts and a pinch of cinnamon if desired.
- Slice into 12 squares and serve. Store leftovers covered in the fridge.
Nutrition Facts (Per Slice)
Estimated for 1 of 12 slices, including frosting, using nonfat Greek yogurt and maple syrup. Actual values vary by brand.
- Calories: ~270 kcal
- Protein: ~10 g
- Carbohydrates: ~26 g
- Fiber: ~3 g
- Sugar: ~15 g (from maple syrup, carrots, raisins)
- Fat: ~13 g
- Sodium: ~180 mg
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line an 8×8-inch (20×20 cm) square pan with parchment, leaving a little overhang for easy lifting. Lightly grease the parchment.
- In a medium bowl, whisk together almond flour, oat flour, whey protein, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined and no lumps remain.
- In a large bowl, whisk eggs until lightly frothy.
- Add Greek yogurt, applesauce, maple syrup, melted coconut oil, and vanilla. Whisk until smooth and creamy.
- Add the dry ingredients to the wet bowl. Stir with a spatula until just combined—avoid overmixing. The batter will be thick but spreadable.
- Gently fold in shredded carrots, raisins, and walnuts until evenly distributed. The batter should look very carrot-studded and moist.
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake for 28–32 minutes, or until:the top is lightly golden,the edges pull slightly from the pan, anda toothpick inserted in the center comes out with a few moist crumbs but no wet batter.Set the pan on a wire rack and let the cake cool completely before frosting (at least 45 minutes).
- In a medium bowl, beat cream cheese with a hand mixer until very smooth.Add Greek yogurt, powdered sugar, vanilla, and a pinch of salt. Beat until thick, creamy, and spreadable. Adjust sweetness to taste.
- Lift the cooled cake from the pan using the parchment.Spread the yogurt cream cheese frosting over the top in an even layer. Sprinkle with extra chopped walnuts and a pinch of cinnamon if desired.Slice into 12 squares and serve. Store leftovers covered in the fridge.
Notes
-
Boost the protein even more
- Add an extra half scoop of whey (reduce oat flour by 2 tbsp so it doesn’t dry out).
- Serve each slice with a dollop of Greek yogurt or a side of protein chai latte.
-
Dairy-free option
- Use a thick coconut yogurt in place of Greek yogurt in the batter and frosting.
- Swap cream cheese for dairy-free cream cheese or make a simple coconut cream frosting.
-
Nut-free variation
- Replace almond flour with additional oat flour plus 2 tbsp tapioca or corn starch for tenderness (texture will be slightly different but still moist).
- Omit walnuts or swap for pumpkin seeds or sunflower seeds.
-
Make cupcakes instead of bars
- Divide the batter into 12 lined muffin cups, filling about ¾ full.
- Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
-
Make-ahead & storage
- Unfrosted cake: wrap tightly and store at room temperature up to 2 days or freeze for up to 2 months.
- Frosted cake: store in an airtight container in the fridge up to 4–5 days.
FAQs
1. Can I make this high-protein carrot cake ahead of time?
Yes. You can bake the cake 1–2 days in advance. Keep it unfrosted, tightly wrapped at room temperature, then frost it the day you plan to serve. Frosted cake should be stored in the fridge and is best within 4–5 days.
2. How do I store leftovers?
- Frosted cake: Store slices in an airtight container in the refrigerator for up to 5 days.
- Unfrosted cake: Wrap tightly and store at room temperature for 2 days or freeze up to 2 months. Thaw in the fridge or at room temp, then frost.
3. Can I make this recipe completely gluten-free?
Yes, it’s designed to be gluten-free as long as you use certified gluten-free oat flour and ensure that your protein powder and other ingredients are gluten-free as well. Always check labels if you’re serving someone with celiac disease or strong gluten sensitivity.
4. Can I make it without whey protein?
Absolutely. Simply omit the whey protein and add:
- ¼ cup extra oat flour, plus
- 1 extra tablespoon almond flour (if needed for texture).
The cake will still be high in protein thanks to the almonds and Greek yogurt—just a little lower than the original version.
5. How do I keep the cake moist, not dry?
- Don’t pack your flours too tightly when measuring.
- Don’t overbake—pull the cake as soon as the center is set and a toothpick has just a few moist crumbs.
- The Greek yogurt and applesauce already help keep it moist, so resist the urge to add more protein powder than the recipe calls for.
