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high protein gluten free carrot cake
Jemero Carter

Gluten-Free Carrot Cake

Gluten-Free Carrot Cake
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
resting time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Appetizer, Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the High-Protein Gluten-Free Carrot Cake
  • 1 cup (100 g) blanched almond flour
  • 1 cup (100 g) oat flour (certified gluten-free; or blend rolled oats)
  • ¼ cup (25 g) vanilla or unflavored whey protein powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp fine sea salt
  • 2 large eggs, at room temperature
  • ½ cup (120 g) plain Greek yogurt (2% or nonfat)
  • ⅓ cup (80 ml) unsweetened applesauce
  • ⅓ cup (80 ml) pure maple syrup or honey
  • ¼ cup (60 ml) melted coconut oil (or light olive oil), cooled
  • 1 tsp pure vanilla extract
  • 1 ½ cups (about 150 g) finely shredded carrots, lightly packed
  • ⅓ cup (50 g) raisins
  • ⅓ cup (40 g) chopped walnuts (or pecans), plus extra for topping if desired
For the Light Yogurt Cream Cheese Frosting
  • 4 oz (115 g) cream cheese, softened (regular or light)
  • ½ cup (120 g) plain Greek yogurt
  • 3–4 tbsp powdered sugar or powdered keto sweetener, to taste
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt (optional, for balance)

Method
 

1. Prep the pan and oven
  1. Preheat the oven to 350°F (175°C).
  2. 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
  1. 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
  1. In a large bowl, whisk eggs until lightly frothy.
  2. Add Greek yogurt, applesauce, maple syrup, melted coconut oil, and vanilla. Whisk until smooth and creamy.
4. Combine into batter & fold in mix-ins
  1. Add the dry ingredients to the wet bowl. Stir with a spatula until just combined—avoid overmixing. The batter will be thick but spreadable.
  2. Gently fold in shredded carrots, raisins, and walnuts until evenly distributed. The batter should look very carrot-studded and moist.
5. Bake
  1. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
  2. 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
  1. 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
  1. 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.