Once your protein carrot cake has cooled completely, top it with your protein frosting and anything else you want. I went with 1 tablespoon of unsweetened shredded coconut, walnuts, and some carrot slices today. Let us know what you top yours with in the comments below! Cashew Butter: To hold everything together. Sub with almond butter or any nut or seed butter for a nut-free variation. I used gluten-free baking flour for this loaf to get a nice tender texture. You can also use all-purpose flour, brown rice flour , cake flour, cassava flour (Paleo), gluten-free oat flour, sorghum flour , spelt flour , tiger nut flour or whole wheat pastry flour . You can also trade up to two-thirds cup of the baking flour for one-third cup of coconut flour to lower the carbs, but this will yield a more dense and crumbly bread. Sweetener recommendations

Cinnamon and ginger – this brings out all the carrot cake flavors! A pinch of all spices or nutmeg will be a great addition.

Add extra protein. While the protein powder and egg will add plenty of protein to these healthy baked oats, you can give them even more of a boost by folding hemp hearts or chia seeds into the batter before baking.

I use apple sauce in my baked goods as a fat (oil, in this case) replacement. It’s a vital ingredient that you won’t want to skip. If you’re worried about apple flavor, I can assure you that you’ll never know it’s there. To freeze this protein oat recipe before baking, simply pour the batter into a freezer-safe ramekin, wrap it tightly, and freeze. Let it thaw in the refrigerator, then bake in a 350ºF oven for 25 to 28 minutes. To store, wrap fresh carrot scones individually in plastic wrap and place in airtight container on countertop 1-2 days. Not even kidding, this recipe took about 5 minutes to prepare and really had all the carrot cake vibes you want. It’s got all the carrot flavor and cinnamon, nutmeg and cloves and gives you all the coziness you want. Yes, you read that right. Just when you thought banana bread couldn’t get any better, @becs_fitbites went right in there with the dessert crossover of dreams. Made with a couple of scoops of our Carrot Cake Vegan Protein Blend, we think it’s one of the most satisfying, high-protein treats you’ll ever taste. And it’s a great source of essential omega-3 fatty acids too – thanks to our Flax Seed Powder!Cake Batter Take Weetabix biscuits in a bowl and pour milk over. Rest for 2 minutes as the biscuits get softer, Using a whisker break until the biscuits are mixed well into the milk. We cover the carrot cake protein bread when baking to prevent the top from browning and burning before the center is cooked though. Vanilla Protein Powder to add some sweetness. This is the replacement for sugar. I use the whey-caesin blend from HTLT Supps.

And if you’re reconsidering the toppings? Don’t! You have to add the protein cream cheese topping on top of this healthy carrot bowl for the perfect treat. Ingredients for Warm Carrot Cake Protein BowlSince this is a single serve recipe, I usually just make and have this carrot cake bowl on the moment itself, but you can make ahead and store it too. The icing is also optional, but just adds to the carrot cake experience! I used dairy-free cream cheese, calorie-free powdered sweetener, and pure vanilla extract for the icing. Add into a bowl 1 container of a vanilla Greek yogurt, 1 teaspoon of vanilla extract, 1 tablespoon of your choice sweetener, 10 tablespoons of fat free cream cheese, and 2 scoops of a vanilla protein powder. Maple Syrup - I used maple syrup for this recipe but you can use other liquid sweeteners of choice like honey, agave syrup, or liquid stevia What makes this high protein healthy carrot loaf bread even better is that it’s super easy to make too.

This way the center will have enough time to cook, and keep the top safe too! For the Cream Cheese Icing I ate some of this carrot protein cake 6 days after baking – and it was STILL just as good. I’m now planning a cheesecake with this beauty as a base recipe. Ingredients for the best Protein Carrot Cake Loaf Ever Whisk together the coconut flour, protein powder, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt until no large lumps remain. Stir in the maple syrup and liquid stevia. Alternate between adding the coconut flour mixture and milk, beginning and ending with the coconut flour mixture, and stirring just until incorporated. (For best results, add the coconut flour mixture in 3 equal parts.) Let the batter rest for 10 minutes. Gently fold in the carrots. Use Good Dates: Make sure your dates are fresh and not stale or hard. If they have gotten stale, you can soften them up again and make them good as new! Simply place them in a bowl and pour boiling water into the bowl until all of the dates are submerged. Let the bowl sit, covered, for about 5 minutes, then remove the dates and drain out the moisture.To reheat, thaw frozen gluten free carrot cake scones to room temperature and reheat in 350°F oven for 5-7 minutes or warm in the microwave. Alternatives for Healthy Carrot Cake Scones with Yogurt Since I haven’t tried the pea protein or other plant based ones, I can’t say how those would work here. Walnuts –with 15g of protein per 100g, walnuts are great for making high-protein ball recipes without using expensive protein powder. Maple syrup– Adds sweetness, but also holds the bars together. You can also use agave nectar or brown rice syrup. Did you make any substitutions or modifications to the recipe, including those listed in the Notes section?