Spiced Carrot Bundt Cake

by | Updated: December 4th, 2016

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

Cinnamon-Carrot Bundt 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


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


  1. Preheat oven to 350 degrees F. Line a bundt cake pan with parchment paper.
  2. 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.
  3. In a high-speed blender, grind almonds until a fine powder is reached. Set aside.
  4. 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.
  5. Pour batter into prepared cake pan. Bake for 30 minutes.
  6. Meanwhile, prepare the frosting. Heat Sweet It in microwave for 30 seconds.
  7. Add heated Sweet It and remaining ingredients to a food processor or high-speed blender. Blend until fully combined. Let chill in fridge.
  8. Once cake has finished baking, let cool in pan. Invert onto a cake platter to cool completely.
  9. Cover cake with chilled frosting and walnut pieces.