Name: Carrot Cake Protein Loaf Recipe High in Protein
Prep time: 20 min
Cook time: PT-494074H20M32S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup whole wheat pastry flour (120g); 1/2 cup unflavored protein powder (approx. 45g); 1/2 cup vanilla protein powder (approx. 45g); 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger powder; 1/4 teaspoon ground nutmeg; 1 teaspoon baking soda; 2/3 cup unsweetened applesauce (160g); 1/2 cup almond milk (120ml); 1/4 cup non-fat Greek yogurt, room temperature (approx. 56g); 2 tablespoons maple syrup (sugar-free recommended); 2 tablespoons melted coconut oil; 1 large egg, room temperature; 1 2/3 cup grated carrots (approx. 197g, from 3 medium carrots); Optional mix-ins: 1/2 cup chopped walnuts or raisins; For Protein Cream Cheese Icing (Optional): 2 1/2 oz reduced-fat cream cheese, softened (75g); 1/4 cup almond milk (60ml); 2 tablespoons vanilla protein powder (approx. 11g)

Description

A nutritious, high-protein version of carrot cake baked as a loaf, featuring whole wheat flour, protein powders, and fresh grated carrots for a moist and flavorful treat.

Ingredients

1 cup whole wheat pastry flour (120g)
1/2 cup unflavored protein powder (approx. 45g)
1/2 cup vanilla protein powder (approx. 45g)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger powder
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
2/3 cup unsweetened applesauce (160g)
1/2 cup almond milk (120ml)
1/4 cup non-fat Greek yogurt, room temperature (approx. 56g)
2 tablespoons maple syrup (sugar-free recommended)
2 tablespoons melted coconut oil
1 large egg, room temperature
1 2/3 cup grated carrots (approx. 197g, from 3 medium carrots)
Optional mix-ins: 1/2 cup chopped walnuts or raisins
For Protein Cream Cheese Icing (Optional): 2 1/2 oz reduced-fat cream cheese, softened (75g)
1/4 cup almond milk (60ml)
2 tablespoons vanilla protein powder (approx. 11g)

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Instructions

Preheat your oven to 350°F (175°C) and line an 8.5″ x 4.5″ loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, thoroughly whisk together the whole wheat pastry flour, unflavored and vanilla protein powders, cinnamon, ginger, nutmeg, and baking soda. Set aside.
In a separate large bowl, whisk together the unsweetened applesauce, almond milk, Greek yogurt, maple syrup, melted coconut oil, and the egg until smooth and well combined.
Gradually add the dry ingredient mixture to the wet ingredients. Gently fold with a spatula until just combined. Be careful not to over-mix, as this can lead to a dense loaf. Stir in the grated carrots and any optional mix-ins like walnuts or raisins.
Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
Bake for 55-60 minutes. To prevent excessive browning on top, you may loosely tent the loaf with aluminum foil after about 30 minutes of baking. The loaf is done when a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for at least 15-20 minutes before carefully lifting it out by the parchment paper overhang and transferring it to a wire rack to cool completely.
If desired, prepare the protein cream cheese icing: In a small bowl, beat the softened cream cheese with almond milk and vanilla protein powder until smooth and creamy. Spread over the cooled loaf before slicing and serving.

Notes

Room temperature ingredients ensure even mixing and better rise.
Use sugar-free maple syrup for a lower sugar option.
Store leftovers in an airtight container in the fridge for up to 5 days.