• Hope’s Protein Carrot Cake

    carrot cake

    The credit for this recipe goes to my gorgeous fiance who has made this for me on more than one occasion. If you’re a lover of carrot cake then this healthy version will certainly hit the spot and with less than 85% of the calories it is (almost) guilt free


    • 1/2 cup vanilla protein powder (vegetable protein is the lowest calorie option but whey can also be used)
    • 3 tablespoons coconut flour
    • 1/2 cup oats
    • 1 and 1/2 cups almond milk
    • 2 small ripe bananas
    • 1 teaspoon baking powder
    • 1 carrot, grated
    • 1 zucchini, grated
    • 1/8 cup walnuts, crushed (plus extra for topping)
    • 1 container low fat Philly cream cheese


    1. Pre heat oven to 160 degrees Celsius
    2. In a blender or food processor combine the protein powder, coconut flour, oats, almond milk, baking powder and bananas. When combined, use a spoon to mix in the carrot, zucchini and walnuts
    3. Transfer mixture into a medium sized cake pan and bake for about 90 minutes. You want a lower temperature and longer cooking time to keep the cake moist
    4. After this time poke the cake with a skewer and remove from oven if it comes out clean. Remove from pan and allow to cool. Leave slightly longer in oven if not quite cooked
    5. When cooled, slice the cake horizontally making two pieces and fill both the center and top with cream cheese
    6. Sprinkle with walnuts and serve