Moist carrot cake with extra protein – perfect for anyone who loves healthy sweetness! Full of flavor, low in sugar, and ideal as a dessert or breakfast.
Protein-rich carrot cake
SimplyLevel
60 min.working hours
from Paulina
Ingredients
-
80 g
- 80 gground almonds (blanched)
- 180 ginstant oat flakes or fine rolled oats
- 120 gErythritol
- 10 gbaking powder
- 1 tspcinnamon
- 350 gfinely grated carrots
- 3 eggs (size M)
- 150gunsweetened skyr or Greek yogurt (10% for extra creaminess)
- 50 mlunsweetened almond milk or water
For the frosting
- 200 g Cream cheese (or low-fat quark)
- 1 tsp lemon juice
- 30 g Erythritol (powdered)
- 1 tsp vanilla extract
Nutritional values per serving
Makes 12 pieces. 1 serving equals 1 piece:
150 kcal
calories
12 g
protein
11 g
carbohydrates
6 g
Fat
preparation
-
Preheat oven to 175°C (350°F) convection . Peel and finely grate the carrots.
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Combine all the dry ingredients (oat flakes, almonds, vanilla sheko powder , erythritol, baking powder, cinnamon) in a bowl . Add the eggs, skyr, and grated carrots and mix well. If the batter is too thick, add a little almond milk or water.
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Pour the batter into a greased 26 cm springform pan and smooth the surface. Bake for 40–45 minutes (cover with aluminum foil after 25 minutes to prevent the cake from getting too dark). Then let it cool in the oven with the door slightly ajar.
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Stir together cream cheese, lemon juice, erythritol and vanilla extract until creamy .
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Allow the cake to cool completely, then spread the frosting evenly on top and optionally decorate with chopped pistachios, walnuts or grated carrots.
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Chill the cake briefly again and enjoy!
Tip for even more protein
Add 1 tablespoon of hemp seeds or chia seeds to the dough.