Carrot Cake

Carrot Cake

Nothing speaks comfort like carrot cake and a nice hot cup of tea. I created a healthier version of this classic with oat flour, coconut flour and protein powder. The result is a moist, hearty carrot cake with all its spicy warmth, without the high fat and calories. This cake is going to be my afternoon tea staple! A 100g slice of this cake has only 104 calories (Protein: 8g, Carb: 11g, Fat: 3g), a massive improvement over its superstore counterpart with 390 calories (Protein: 4g, Carb: 51g, Fat: 18g).

Cooking Time

45 minutes


Serving: 104 calories per 100g slice (Recipe makes about 7 slices) Macros: Protein: 8g, Carb: 11g, Fat: 3g


  • Eggs (large) – 3
  • Oat Flour – 50g
  • Coconut Flour – 15g
  • Whey Protein Powder (unflavoured) – 15g
  • Greek Yogurt (0% fat) – 115g
  • Coconut Oil – 10g
  • Carrots (grated) – 320g
  • MyProtein Coconut Flavour Drops (or any sweetener to taste) – 4 drops
  • Baking Powder – 7g
  • Sea Salt – 1/4 tsp
  • Cinnamon Powder – 1/2 tsp
  • Nutmeg Powder – 1/4 tsp
  • Ginger Powder – 1/4 tsp
  • Ground Cloves – 1 pinch


  • Add the eggs to a big bowl, and beat for a few minutes.

  • Add rest of the ingredients (except carrots) to the bowl, and gently mix with a large spoon.

  • Now add carrots, and gently fold them into the mixture.

  • Line a loaf pan with parchment paper, grease it with low calorie oilve oil cooking spray, and add the batter.

  • Bake in a pre-heated oven in the middle rack at 200 C for 30 minutes. Remove from the oven, and let it cool completely.

  • Optionally, spread some fat-free quark mixed with 2 drops of MyProtein Coconut Flavour Drops (or any sweetener to taste) on top and sprinkle some ground nuts over it. (Note that frosting is not included in the macro calculation above.) Enjoy!