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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!
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