Protein Carrot Cake With Cream Cheese Frosting
NLA NLA for Her
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265 Calories
27 g Carbs
12 g Protein
12 g Fat
Total Time
12 servings

What's up, doc? You don't have to be a bunny to know carrots are delicious. Not only is this root vegetable packed with antioxidant-rich beta-carotene, it's also a great source of a number of other nutrients and antioxidants. But when you get sick of eating them steamed, boiled, or julienned, test out an even better alternative: cake! This recipe calls for a whopping two cups of grated carrots, and pairs it with whole-wheat pastry flour and coconut sugar. But this is no ordinary carrot cake. The addition of whey and Greek yogurt turn this delicious dish into a protein powerhouse. Bake it, and dig in.

Cake Ingredients

  • 1½ cup pastry flour
  • 1 cup oat flour
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 3 scoop NLA For Her: Her Whey, Vanilla Cupcake
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground ginger
  • 1 tsp vanilla extract
  • ⅔ cup nonfat plain Greek yogurt
  • 2 tbsp extra virgin coconut oil
  • 1½ cup almond milk
  • 2 cup carrots, shredded

Frosting Ingredients

  • 4 oz neufchatel cheese
  • ½ cup fat-free cottage cheese
  • 1 serving (2 scoops) NLA For Her: Her Whey, Vanilla Cupcake
  • ¼ cup almond milk
  • ¼ cup walnuts, chopped


  1. Combine all ingredients, excluding carrots.
  2. Stir in carrots.
  3. Pour into 9-inch cake pan.
  4. Bake at 350 degrees F for approximately 35-40 minutes.
  5. Combine the ingredients for the frosting in a food processor or blender.
  6. Frost the cooled cake. Top with walnuts.