Carrot cake is spring’s pumpkin pie. It’s everywhere! But there’s nothing more disappointing than biting into a bland slice. You have to spice it up—literally. This carrot bundt cake features a cinnamon roll-inspired Quest bar and cinnamon-flavored protein powder to really kick it into high gear and bring out spring’s best dessert.
Cinnamon-Carrot Bundt Cake
Ingredients
Cake
¼ cup Nutiva Coconut Flour
1 scoop Quest Multipurpose Protein Powder
1 scoop Cellucor Cinnamon Swirl Protein Powder
1 Quest Cinnamon Roll Protein Bar
½ cup almonds
¼ cup Swerve Granular Sweetener
1 tsp. baking powder
½ tsp. salt
1/8 tsp. cinnamon
2 cups baby carrots
4 oz. diced apple
1 jumbo egg
2 Tbsp. almond milk
6 oz. 0% Fage Greek Yogurt
1/3 cup egg whites
1 Tbsp. coconut butter
1/8 tsp. vanilla
Frosting
¼ cup chopped Vitacost Walnut Halves
1 scoop Cellucor Cinnamon Swirl Protein Powder
3 Tbsp. Swerve Confectioner’s Sweetener
2 Tbsp. Sweet It
5.3 oz. Dannon Greek Light & Fit Vanilla Yogurt
4 oz. fat-free cream cheese
Directions
- Preheat oven to 350 degrees F. Line a bundt cake pan with parchment paper.
- Chop Quest bar into small pieces. In a microwave safe bowl, combine pieces with almond milk and microwave for 30 seconds, or until melted. Stir and set aside.
- In a high-speed blender, grind almonds until a fine powder is reached. Set aside.
- Add apple and carrots to a food processor and shred. Add remaining cake ingredients, including ground almonds and melted Quest bar, and blend until well combined.
- Pour batter into prepared cake pan. Bake for 30 minutes.
- Meanwhile, prepare the frosting. Heat Sweet It in microwave for 30 seconds.
- Add heated Sweet It and remaining ingredients to a food processor or high-speed blender. Blend until fully combined. Let chill in fridge.
- Once cake has finished baking, let cool in pan. Invert onto a cake platter to cool completely.
- Cover cake with chilled frosting and walnut pieces.