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High-protein gluten-free carrot cake slice on a plate

High-Protein Gluten-Free Carrot Cake

This High-Protein Gluten-Free Carrot Cake is a delectable, nutritious treat, perfect for satisfying your sweet tooth while maintaining a healthy diet. Packed with almond flour and protein powder, it's a great way to incorporate vegetables into your dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup protein powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 cups grated carrots Make sure to grate finely for better mixing.
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey or maple syrup Adjust sweetness to taste.
  • 4 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, mix together the almond flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, combine the grated carrots, applesauce, honey (or maple syrup), eggs, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  5. Pour the batter into the prepared cake pan and spread evenly.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Let it cool before serving.

Notes

Serve plain, or add Greek yogurt or whipped cream for extra flavor. Also consider sprinkling some chopped nuts or shredded coconut for added texture. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.