30-Minute Easy Carrot Cake

Ciarra Siller

by | Updated: December 4th, 2016

Ever eat a slice of cake and wish it could somehow count toward your daily vegetable requirement? If you make a cake with real vegetables, it can! Now, I don’t mean hiding pureed spinach or zucchini in the batter. I’m talking about crowd-pleasing carrot cake. Though a slice of traditional carrot cake can set you back 1,000 calories, this recipe offers a healthier (but no less flavorful) version with less calories and fat.

Healthy Recipe: Homemade Carrot Cake

30-Minute Easy Carrot Cake


1 cup shredded carrots
3 Tbsp. vanilla whey protein powder
¼ cup coconut sugar
½ cup almond flour
4 Tbsp. flaxseed flour
2 packets stevia
2 tsp. cinnamon
½ tsp. baking soda
½ tsp. baking powder
1 tsp. vanilla extract
2 whole eggs or 3 egg whites

¾ cup Greek yogurt
3 oz. low fat or fat free cream cheese
1 scoop vanilla whey protein powder

Dark chocolate bar


  1. Preheat oven to 325 degrees F. Grease a 8-inch round cake pan.
  2. In a medium bowl, mix protein powder, coconut sugar, almond flour, flaxseed four, cinnamon, baking powder and baking soda.
  3. In a mixer, combine carrots, vanilla extract and eggs or egg whites. Add dry ingredients and mix until well combined.
  4. Pour batter into cake pan and bake for 26-28 minutes.
  5. Meanwhile, prepare the frosting and topping. For the frosting, simply combine all ingredients until thoroughly mixed.
  6. For the topping, use a peeler to peel off slivers of the chocolate bar, creating tiny chocolate curls.
  7. Once the cake has baked, remove from oven and let cool. Cut cake in half, separating the top from the bottom. Use about a quarter of the frosting to ice the middle and then put the cake back together.
  8. Frost the rest of the cake and sprinkle chocolate shavings on top.