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.

Carrot Cake Protein Loaf Easy Gluten Free High Protein Recipe

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

Scale

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

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