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At this point, my entire website is basically protein recipes – and I’m not mad (apparently you aren’t either!) I am beyond delighted that Spring is finally here. I mean, we did have snow not too long ago, but I honestly think it’s spring showers and sunny days from here on out. The grass is actually looking green in some parts of the city, the tiniest buds are showing up on the bare trees, and the birds are back!! Spring for me means CARROT RECIPES, and that is enough to get me excited. If you haven’t noticed, I am a bit of a carrot fan and have so many recipes already up on the website, but I just can’t be stopped. There is always something delicious to make with them, and I just love the flavour of carrot cake, and in my humble opinion, you can never have too many!
This NEW carrot cake is an absolute banger. It has walnuts and raisins (for the haters, omit them!), olive oil and wait for it.. cottage cheese! I pumped up the protein by adding my fave protein powder from Botanica and cottage cheese to what would otherwise be a classic carrot cake recipe, and the results are unreal. I gave this recipe a few tries before getting it right, and now I am a little (okay, a lot) obsessed! There is even protein powder in the icing – this is basically a post workout carrot cake, and you’d never know! Try this recipe and thank me later!
Carrot cake is a classic dessert known for its moist crumb, warm spices, and sweet, earthy flavour with finely grated carrots baked into it. Traditionally, carrot cake is topped with cream cheese frosting with a whole lot of sugar. Don’t get me wrong, the original version is absolutely delicious and reminds me of a spring birthday party, but it tends to be quite heavy on sugar and oil. This high protein, refined sugar free version really keeps all the flavours that you love, but is made much more consciously to keep nourishment in mind. I used cottage cheese, olive oil, and vanilla protein powder to add creaminess and body without sacrificing flavor. It’s the best carrot loaf recipe to satisfy your craving and fuel your day.
This recipe combines everyday pantry staples with smart protein-rich swaps:
I use Botanica Health vanilla protein powder for nearly all of my high protein dessert recipes. It blends beautifully without clumping, has a mild flavor that pairs perfectly with warm spices, and delivers a solid dose of plant-based protein. It’s free of gums and artificial sweeteners—perfect for healthy cake recipes like this. Bonus because it also is stevia free and that stuff just doesn’t taste right in baking!
Preheat your oven to 350°F and line a standard loaf pan with parchment paper. In a large mixing bowl, whisk together the eggs and coconut sugar until smooth. Slowly drizzle in the olive oil while continuing to whisk until fully incorporated. Add the cottage cheese and vanilla and whisk again until well combined.
Use the fine side of your box grater for a softer texture. Avoid pre-shredded carrots—they tend to be dry and won’t deliver the same tender texture in your carrot cake loaf. Pack the grated carrots gently into your measuring cup.
In a separate bowl, whisk together the flour, protein powder, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Add the dry ingredients to the wet mixture and use a spatula to fold them together until just combined.
Stir in the grated carrot, chopped walnuts, and golden raisins (if using) until evenly distributed throughout the batter. Scrape the mixture into the prepared loaf tin and smooth the top with an offset spatula.
Bake for 40–45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Transfer to a wire rack and let the loaf cool completely before icing.
This is not your average frosting. It’s packed with protein and free of refined sugar! To make this protein-packed, refined sugar-free cream cheese frosting, add the softened cream cheese and Greek yogurt to a mixing bowl and beat with an electric hand mixer until smooth. Add the maple syrup, vanilla, protein powder, and a pinch of salt. Beat again until creamy and well combined. Ice the top of your cooled carrot cake loaf, leaving the sides clean. You may have leftover icing. Store it in an airtight container and enjoy it on bagels, toast, or however you like your cream cheese!
This high protein carrot cake loaf is incredibly versatile, and you could serve it all on its own, and it will be absolutely adored! Make it the focal point of a brunch with friends and pair it with coffee or tea. Enjoy it as a post-workout snack, or treat yourself to a light dessert with a spoonful of yogurt on the side!
To keep your carrot cake loaf fresh, wrap it tightly or store it in an airtight container. It will keep for 2–3 days at room temperature if unfrosted, or up to 5 days in the fridge if frosted. For longer storage, slice and freeze it in a sealed container for up to 2 months.
It is dessert, but make it healthy! There is only one reason to dislike this carrot cake, and it would be because you hate carrots! All jokes aside, this High Protein Carrot Cake Loaf is easy to make, moist, soft, warmly spiced, and naturally sweetened. Its high protein, packed with whole foods, refined sugar free and has the perfect tangy cream cheese icing. I know that my recipes are shifting from gluten free, but I will always try and provide tips on how to make it gluten free, and this one is really the switch of one ingredient! Enjoy this one bowl, one pan carrot cake recipe! It’s truly delicious.
Can I use a different protein powder? Yes, but choose a high-quality vanilla variety without artificial sweeteners.
Can I skip the nuts or raisins? Absolutely. They’re optional add-ins.
Can I make it gluten-free? Yes, use a 1:1 gluten-free flour blend.
I haven’t tested this recipe vegan, however, you could give these swaps a try:
It can be! This recipe is a healthy carrot cake loaf because it’s rich in fiber, protein, and healthy fats. It’s sweetened with coconut sugar and maple syrup and made without refined flour or butter.
I’ve never tested it as a cupcake recipe but I am sure it could work. Divide the batter evenly into a lined muffin tin and bake at 350°F for 18-22 minutes. Test with a toothpick for doneness.
Tag me @terianncarty on Instagram and leave a comment below! Try these other carrot cake inspired recipes next!
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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9 Responses
4007 calories!
Hi Cherylene! That number is for the total for the entire loaf, not per slice. Depending on how many slices you cut out of the loaf will make the macros for each serving vary. If you want to know the amount per severing pre determine the amount of servings you want out of the whole loaf. Many thanks.
OMG coming from you it must be so good!!
You are the sweetest, Marisa! Thank you for being so supportive. I hope you love this one just as much as the others!
This sounds good for a healthy carrot cake loaf and I’d like to try it, but I’m not really into protein powder. Can I leave it out or swap it for something else? Thank you.
Hi Anita, I have not tested this recipe without protein powder but I suppose you could sub it for more flour – I would start in smaller increments when adding it because its not the total same consistency as protein powder
Hello Teri-Ann I tried the recipe. I think it was my protein powder was too thick. It’s a plant based powder but very thick. My loaf was tasty and pretty good and the icing was ok. I wished the icing was a little sweeter. Anyway my plans are for this to accompany a nice cup of coffee in the morning.
Hey Phil, thanks for sharing your experience with this recipe. You can always thin out the protein powder if you feel it’s too think, or try another brand, I find that some of more sticky ingredients than others. Botanica specifically is what I ALWAYS use for baking, its consistency is just perfect and mimics flour in a lot of ways. You could also up the sweetness for the icing! Always taste as you go so you can adjust to your preferences!! I think this will pair beautifully with a cup of coffee!