If there’s one thing that will make my knees weak, it’s carrot cake. I would take carrot cake any day over chocolate. Okay, so maybe not any day. I would still gladly accept chocolate any time. But there’s just something about carrot cake.

This recipe is a spin on a traditional favorite! Made with a carrot, date and crunchy walnut base, this delicious cake is topped with a silky smooth, cashew, coconut frosting that’s surprisingly healthy and good for you.

Imagine biting into a chewy, grainy goodness that combines the sweetness of caramelly dates, the crunchiness of walnuts, and the earthiness of carrots. Add in a blend of vanilla protein powder, oat flour, and creamy almond butter and oh boy it is SO good and really makes that “cake” flavor.

Add in the warm notes of cinnamon and nutmeg  and you have got classic carrot cake flavors without having to bake a cake. The texture? Think thick, fudgy, doughy, and slightly grainy, with the surprise crunch of carrot pieces and chewy raisins.

Carrot cake in a little healthy bite? Sign me up! I’ve been a die-hard carrot cake fan since I was a child. If you love carrot cake like I do, you will adore this healthy carrot cake. Made with simple wholesome ingredients and are nutritious and provide fiber, healthy fats, protein, and antioxidants. It’s a really satisfying mix that keeps you coming back for more.

Is it a low calorie carrot cake? No. This carrot cake is healthy in the sense that it’s highly nutritious and has a balanced macro- nutrient profile (healthy carbs, fat and protein). It’s not diet food (if there really is such a thing). There are no “empty calories” here.

Because it IS possible to make a much healthier version and enjoy the classic flavour and essence of traditional carrot cake without all the refined sugar, refined flour and unhealthy seed oil.

This recipe does just that, plus this one is really easy to make. This is a sweet treat that nourishes with a whole host of vitamins, minerals, antioxidants and fiber, all drawn from nuts and natural fruits – and carrots of course.

This cake is moist, dense and full of flavor. So much flavor! Maybe it’s the carrots. Maybe it’s the coconut. Maybe it’s the sweet cinnamon-y flavour. Or maybe it’s that sweet, sweet lemon frosting. Whatever it is, this is what carrot cake dreams are made of!

Carrots are great for your immune system with Vitamin C and A, even a little Vitamin K and some Vitamin B.  Walnuts contain protein and good fats including omega 3, yes please! Also Vitamin E, another vitamin important for a good immune system, along with other minerals and vitamins. Coconut is delicious too, oh yay and is healthy! It has good minerals and fibre and best of all good fats as in medium-chain triglycerides(MCT) that give us ENERGY!

So easy to make too…simply toss all your ingredients into a food processor – oat flour, almond butter, milk, walnuts, dates, spices, protein powder and carrots. If it’s too wet, throw in more oat flour; too dry, a splash of almond milk. Fold in raisins for that extra burst of sweetness. Line a pan with parchment paper, spread your dough evenly, and pop it into the freezer for three hours. Take it out, slather on silky smooth, cashew coconut frosting, freeze for an extra hour, then cut into slices.

There’s so much to love about this healthy, highly nutrient dense, and delicious dessert/snack/breakfast.  Yep, this delicious carrot cake is healthy enough to eat for breakfast. And I most certainly have!

Best Healthy Protein Carrot Cake You Will Ever Eat

Tested and perfected - this recipe for healthy, homemade protein-rich carrot cake is made with oat flour and no refined sugar. Moist, tender, and perfectly spiced.  Topped with thick layer of healthy cashew cream frosting. And guess what? You don’t even have to turn on your oven!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword best healthy protein carrot cake no bake, best healthy protein carrot cake you will ever eat, clean eating dessert or snack, healthy protein carrot cake, no bake protein carrot cake

Servings 9

Ingredients

Carrot Cake Base

• 1 cup carrots, roughly chopped
• 1 cup walnuts
• 1 cup dates, soaked 30 minutes and drained
• 1/2 cup vanilla protein powder (add more if dough too wet)
• 1/2 cup oat flour (add more if dough too wet)
• 1/2 cup almond or cashew butter
• 2 tablespoons any milk
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup raisins

Cashew Cream Frosting

• 1 cup cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 3 tablespoons honey or maple syrup
• 1-2 lemons, juice and zest (depending on how lemon-y you like it)
• 1 teaspoon vanilla extract

Toppings Optional

• Dried fruits and nuts
• Grated carrot
• Shredded coconut  

Instructions

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making this recipe to allow coconut cream to separate.

  Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the cake out easier for cutting. You can also make this recipe in muffin cups for portable, bite-sized delights perfect for snacking on the go.

Carrot Cake Base

• In a food processor, combine carrots and dates and process until broken down into a rough paste. Add walnuts, vanilla protein powder, oat flour, almond butter, milk, cinnamon and nutmeg and pulse until well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your carrot cake.

  If the dough seems too wet, add a little more oat flour or protein. if it’s too dry, add a bit more milk.  Lastly fold in the raisins into the dough so they stay whole for delicious pops of flavour.

  Scoop out mixture into the lined pan spreading it evenly with a spatula or back of a spoon.

  Freeze the mixture for 3hours. After freezing, remove the pan and add a layer of Cashew Cream Frosting on top.

Cashew Cream Frosting

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all cashew cream frosting ingredients, cashews, hardened coconut cream, honey, lemon juice, zest and vanilla into the food processor and process until smooth and creamy.Depending on the power of your blender this might take a few minutes.

  Blend until you get a smooth creamy icing. If the mixture seems too thick add a little water, a tablespoon at a time until it becomes looser. Stop blending to scrape the sides and continue to blend until very smooth. Taste test and add more honey or vanilla if you think it needs it.

  Scoop frosting out on top of chilled cake and spread out evenly with a spatula or back of a spoon. Add chosen toppings.

  Freeze for an additional hour.

  Once fully frozen, remove from the freezer, cut into 9 slices or more smaller squares to serve.

  Store leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months and thaw before eating.

  Note: If you have any frosting left over, its delicious on oats or smoothie bowls or anything yummy. It will make it even yummier!

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites