Carrot Cake Protein Loaf is the recipe that Maria makes every time she wants to create the most completely extraordinary and most genuinely spiced protein-packed loaf that tastes exactly like the most beloved and most deeply warmly spiced carrot cake in the most practical and most nourishing individual slice format with twelve grams of protein per slice from the vegan protein powder and egg whites combined and a moist and fragrant crumb from two cups of the most finely shredded fresh carrots and a generous measure of unsweetened applesauce.
She whisks the gluten-free baking flour with the protein powder and monk fruit brown sugar sweetener and baking soda and all the most beautiful warm spices — cinnamon and nutmeg and ginger and cloves — adds the finely shredded packed carrots and the applesauce and egg whites and mixes until the most gorgeous thick batter forms, folds through the optional chopped walnuts for the most beautifully crunchy and most deeply nutty texture, bakes in a parchment-lined loaf pan for forty-five minutes, and then spreads the most silky and most completely extraordinary three-ingredient dairy-free cream cheese icing over the completely cooled loaf.
Carrot Cake Protein Loaf is the most easy and deeply spiced gluten-free high-protein loaf made with gluten-free flour vegan protein powder monk fruit sweetener baking soda cinnamon nutmeg ginger cloves shredded carrots applesauce egg whites and optional walnuts baked at 350°F for 45 to 50 minutes topped with dairy-free cream cheese icing for 12g protein per slice. Come follow us on Pinterest where we share beautiful healthy baking recipes and easy protein-packed loaf favorites from our kitchen every single week.
Why You Will Love This Carrot Cake Protein Loaf Recipe
This Carrot Cake Protein Loaf recipe is the most completely extraordinary healthy baking achievement that produces a loaf so genuinely and so deeply spiced and so beautifully moist from the combination of two cups of finely shredded fresh carrots and two thirds cup of unsweetened applesauce that it tastes more like a beautifully indulgent carrot cake slice than a protein-fortified healthy loaf, while simultaneously delivering twelve grams of protein per slice from entirely clean and most wholesome plant-based ingredients.
The warm spice combination of cinnamon, nutmeg, ginger, and cloves in this loaf is the most essential flavor decision for the most authentically carrot-cake-flavored and most deeply aromatic result. The four spices together produce the most completely extraordinary and most warmly layered spice character that is unmistakably and most beautifully carrot cake without any single spice dominating the others. Our Banana Protein Muffins make a beautifully equally wholesome and equally protein-packed companion for a complete and wonderful healthy protein baking collection.
Ingredients Needed for This Carrot Cake Protein Loaf Recipe
For the Carrot Cake Protein Loaf:
- 1⅓ cup (160g) Gluten-Free Baking Flour
- ⅔ cup (80g) Vegan Protein Powder (pea protein or vegan blend preferred)
- ¾ cup Monk Fruit Brown Sugar Alternative or Regular Brown Sugar
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- 2 cups Carrot, finely shredded and packed
- ⅔ cup Unsweetened Applesauce
- ⅔ cup (5 large) Egg Whites or Vegan Egg Replacer
- ⅓ cup Chopped Walnuts (optional)
For the Dairy-Free Cream Cheese Icing (optional):
- 4 oz Dairy-Free Cream Cheese
- ½ cup Calorie-Free Powdered Sweetener
- ½ tsp Pure Vanilla Extract
How to Make This Carrot Cake Protein Loaf Recipe
Preheat the oven to 350°F. Line a loaf pan with parchment paper or grease well.
In a large mixing bowl, whisk together all the dry ingredients — the gluten-free baking flour, vegan protein powder, monk fruit brown sugar sweetener, baking soda, ground cinnamon, ground nutmeg, ground ginger, and ground cloves — until evenly and completely combined throughout.
Finely shred the carrots until measuring two tightly packed cups. This is the most essential preparation step — finely shredded rather than coarsely grated carrots distribute most evenly throughout the batter and produce the most beautifully uniform and most moist finished loaf crumb.
Add the packed shredded carrots, applesauce, and egg whites or vegan egg replacer to the dry mixture, cara mia. Mix the wet and dry ingredients together until the most gorgeously thick and cohesive batter forms. Fold in the optional chopped walnuts until evenly distributed.
Spread the batter evenly across the bottom of the prepared loaf pan. Bake in the preheated oven for 45 to 50 minutes until a toothpick or knife inserted in the center comes out completely clean.
Allow the loaf to cool completely to room temperature before icing. The loaf must not be even slightly warm when iced or the cream cheese icing will melt and slide off rather than setting to the most beautifully thick and most properly held layer.
For the dairy-free cream cheese icing, mix together the dairy-free cream cheese, calorie-free powdered sweetener, and vanilla extract until completely smooth and creamy. Spread over the completely cooled loaf and refrigerate for at least one hour before slicing for the most beautifully set and most cleanly sliceable result.
How to Serve This Carrot Cake Protein Loaf Recipe
Serve cold from the refrigerator for the most completely firm and most beautifully clean-slicing carrot cake protein loaf experience with the most gorgeously set cream cheese icing. Allow to sit at room temperature for 5 to 10 minutes if a softer crumb texture is preferred.
Pair a generously iced slice alongside a morning coffee or herbal tea for the most completely nourishing and most genuinely indulgent-tasting healthy breakfast or mid-morning protein snack. Our Healthy Lemon Pound Cake makes a beautifully equally wholesome and equally protein-enriched companion for a complete and wonderful healthy baking collection.
How to Store This Carrot Cake Protein Loaf Recipe
Store leftovers in an airtight container in the refrigerator for at least one week. The carrot cake protein loaf actually improves in flavor over the first two to three days of refrigerated storage as the spices deepen and meld most beautifully. Slice before refrigerating for the most convenient individual serving access. Freeze individual slices wrapped tightly in plastic for up to 3 months.
Tips to Make This Carrot Cake Protein Loaf Recipe
Finely shred the carrots rather than coarsely grating them for the most beautifully uniform and most evenly distributed carrot presence throughout the loaf. Coarsely grated carrot produces uneven pockets of denser carrot that make the texture less consistent. A fine grating plate or a food processor shredding disc produces the most uniform fine shred most efficiently.
Allow the completely baked loaf to cool entirely before icing. This patience requirement is the most essential step for the most beautifully adhered and most properly set cream cheese icing. Even a slightly warm loaf will cause the icing to thin and slide rather than setting to the most gorgeous thick and creamy layer.
Helpful Notes for This Carrot Cake Protein Loaf Recipe
Vegan protein powder — specifically pea protein or a vegan protein blend — produces the most consistently excellent result in this recipe. Whey protein has not been tested and may produce different results. For the most beautifully spice-complementary flavor, choose a pumpkin pie or cinnamon-flavored protein powder if available as the spice notes complement the carrot cake flavor most extraordinarily.
Two teaspoons of pumpkin pie spice can substitute for the four individual spices — cinnamon, nutmeg, ginger, and cloves — for the most convenient single-spice alternative that produces an equally beautifully spiced and most authentically carrot-cake-flavored loaf.
Variation of This Carrot Cake Protein Loaf Recipe
Maria made a version adding a quarter cup of seedless raisins folded through the batter alongside the walnuts for the most completely classic and most deeply traditional carrot cake flavor combination. Teresa tried using mashed ripe banana in place of the applesauce for the most beautifully fragrant and most deeply tropical banana carrot cake protein loaf.
For a pecan version, substitute the chopped walnuts with the same quantity of chopped pecans for the most beautifully sweet and most buttery-flavored carrot cake protein loaf variation. Our Healthy Banana Protein Muffins make a beautifully equally spiced and equally wholesome companion for a complete and wonderful healthy protein baking collection.
FAQs About This Carrot Cake Protein Loaf Recipe
Can I use whey protein powder instead of vegan protein powder?
Vegan protein powder — specifically pea protein or a vegan protein blend — is the most strongly recommended protein powder for this recipe as it has been specifically developed and tested with plant-based protein. Whey protein has not been tested in this recipe and may produce different texture and moisture results due to the different protein structure and absorption properties of whey versus plant-based protein.
Can I make this carrot cake protein loaf egg-free and vegan?
Yes. The egg whites can be replaced with a vegan egg replacer in the same quantity, or with six tablespoons of ground flaxseed mixed with three quarters cup of warm water allowed to sit for 5 minutes until gel-like before adding. The dairy-free cream cheese icing is already vegan when made with brands such as Kite Hill or Simple Truth.
Why does the loaf need to refrigerate for an hour after icing?
The one-hour refrigeration period after spreading the cream cheese icing allows the icing to set from a soft and slightly loose consistency to the most beautifully firm and most cleanly sliceable layer. Slicing before the icing has set produces a smeared and messy result rather than the most beautifully defined and most perfectly presented individual loaf slices.
Conclusion
This Carrot Cake Protein Loaf is the most completely extraordinary and most deeply spiced gluten-free high-protein loaf that makes every healthy breakfast and every nutritious snack moment feel genuinely and completely indulgent through the most warmly fragrant cinnamon-spiced and carrot-moist crumb and the most silky dairy-free cream cheese icing in every single nourishing and completely irresistible carrot cake protein loaf slice. We hope it brings the same deeply joyful carrot cake warmth and the same completely nourished table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Print
Carrot Cake Protein Loaf The Most Easy Gluten Free High Protein Walnut Cream Cheese Icing Loaf You Will Bake
- Total Time: 2 hours including cooling and chilling
- Yield: 8 slices 1x
Description
The most easy and spiced Carrot Cake Protein Loaf made by whisking 1 1/3 cup gluten-free flour 2/3 cup vegan protein powder 3/4 cup monk fruit brown sweetener baking soda 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger and 1/4 tsp cloves adding 2 cups finely shredded packed carrot 2/3 cup applesauce and 2/3 cup egg whites mixing to thick batter folding in optional 1/3 cup walnuts spreading in parchment-lined loaf pan baking at 350°F for 45 to 50 minutes cooling completely icing with dairy-free cream cheese blended with powdered sweetener and vanilla and refrigerating 1 hour before slicing. 12 grams protein per slice. A completely perfect gluten-free carrot cake protein loaf recipe.
Ingredients
1 1/3 cup 160g Gluten-Free Baking Flour
2/3 cup 80g Vegan Protein Powder pea protein or vegan blend
3/4 cup Monk Fruit Brown Sugar Alternative or Regular Brown Sugar
1 tsp Baking Soda
2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
2 cups Carrot finely shredded and packed
2/3 cup Unsweetened Applesauce
2/3 cup 5 large Egg Whites or Vegan Egg Replacer
1/3 cup Chopped Walnuts optional
4 oz Dairy-Free Cream Cheese for icing optional
1/2 cup Calorie-Free Powdered Sweetener for icing
1/2 tsp Pure Vanilla Extract for icing
Instructions
1. Preheat oven to 350°F. Line loaf pan with parchment or grease well.
2. Whisk gluten-free flour, vegan protein powder, sweetener, baking soda, and all spices in large bowl.
3. Finely shred carrots to measure 2 packed cups.
4. Add packed shredded carrots, applesauce, and egg whites to dry mixture. Mix until thick batter forms.
5. Fold in optional walnuts.
6. Spread batter evenly in prepared loaf pan.
7. Bake 45 to 50 minutes until toothpick comes out clean.
8. Cool completely to room temperature before icing.
9. For icing: mix dairy-free cream cheese, powdered sweetener, and vanilla until smooth.
10. Spread icing over completely cooled loaf.
11. Refrigerate at least 1 hour before slicing.
12. Slice into 8 pieces and serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snack, Protein, Healthy
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 141
- Sugar: 4g
- Sodium: 376mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
Keywords: carrot cake protein loaf, easy gluten free carrot cake protein loaf recipe high protein, healthy carrot cake protein bread with cream cheese icing, best vegan carrot cake protein loaf
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