This protein carrot cake has the warm spices and cream cheese frosting of a classic carrot cake, with vanilla protein powder and applesauce worked into the batter. It makes a fun higher-protein dessert for birthdays, holidays, or family gatherings.
A QUICK NOTE
Use two matching 8-inch cake pans for even layers and let both cakes cool completely before frosting. If you bake the batter in one deeper pan, expect a longer bake time—about 30–40 minutes—and check the center carefully.
BAKE TIME
22–25 minutes for two 8-inch layers
INGREDIENTS
DRY INGREDIENTS
2 cups (240 grams) all-purpose flour
3 scoops (93 grams) vanilla protein powder
¼ cup (48 grams) granulated sugar substitute, such as erythritol
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon kosher salt
WET INGREDIENTS
3 large eggs
1½ cups (360 grams) unsweetened applesauce
2–3 carrots (about 150 grams), finely grated
1 teaspoon vanilla extract
CREAM CHEESE FROSTING
16 ounces fat-free or one-third-less-fat cream cheese, softened
1 cup (144 grams) powdered erythritol, such as Swerve
1 cup (120 grams) chopped walnuts, optional
DIRECTIONS
1. Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray and set aside.
2. In a medium bowl, whisk the eggs. Stir in the applesauce, grated carrots, and vanilla extract.
3. In a large bowl, whisk together the flour, protein powder, sugar substitute, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
4. Gradually stir the wet mixture into the dry ingredients until no dry patches remain. Avoid overmixing.
5. Divide the batter evenly between the prepared pans—about 530 grams per pan if following the recipe as written. Gently tap the pans on the counter to level the batter and release air bubbles.
6. Bake for 22–25 minutes, or until the centers are set and a toothpick comes out clean. If using one deeper pan, bake for approximately 30–40 minutes.
7. Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
8. Beat the softened cream cheese and powdered erythritol together until smooth.
9. Frost the first cake layer, place the second layer on top, then frost the top and sides. Press chopped walnuts onto the cake or sprinkle them over the top, if desired.
10. Refrigerate any leftover cake and extra frosting.
