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High-Protein Oat Apple Carrot Cake
Alice

High-Protein Oat Apple Carrot Cake Recipe

This High-Protein Oat Apple Carrot Cake is soft, moist, and naturally sweetened — delivering 20g protein per slice with wholesome oats, Greek yogurt, and fresh apple-carrot goodness. A perfect dessert-for-breakfast recipe that fits beautifully into any healthy or fitness-focused lifestyle.
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Prep Time 15 minutes
Cook Time 34 minutes
Total Time 49 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American, High-Protein
Calories: 255
Ingredients Method

Ingredients
  

  • 1 ½ cups oat flour or blended rolled oats
  • 1 scoop 30g whey protein powder (vanilla or unflavored)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ⅔ cup Greek yogurt
  • ¼ cup honey maple syrup, or allulose
  • 1 tsp vanilla extract
  • 1 –2 tbsp neutral oil optional for extra moisture
  • 1 medium apple grated
  • 1 cup finely shredded carrots
  • ½ cup Greek yogurt
  • 1 scoop vanilla protein
  • 1 –2 tsp honey or allulose
  • Pinch cinnamon

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides so the cake releases easily after baking.
  2. In a medium bowl, combine the oat flour, whey protein powder, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk gently to break up any lumps and make sure the dry ingredients are evenly mixed.
  3. In a separate large bowl, whisk the eggs, Greek yogurt, sweetener, vanilla extract, and the optional oil until the mixture looks smooth and creamy.
  4. Fold the grated apple and shredded carrots directly into the wet mixture. Do not squeeze out their moisture — the natural juices help make the cake extra soft and prevent dryness.
  5. Add the dry ingredients into the wet mixture slowly. Use a spatula to fold everything together gently until just combined. Stop mixing as soon as you no longer see dry patches; overmixing can make protein cakes dense.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 28–34 minutes, or until the center springs back lightly when touched and the edges turn golden.
  7. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. Allow it to cool completely if you plan to add frosting; this helps the topping stay smooth and prevents melting.
  8. For the optional frosting, mix Greek yogurt, vanilla protein powder, and a touch of honey or allulose until creamy. Spread it evenly over the fully cooled cake and slice to serve.