Healthy Protein Carrot Cake

Head to the Christmas party armed with good nutrition that tastes so good, you’ll swear you are cheating!

You will need:

Non-fat, no-stick spray.

1 cup oat flour (ground oatmeal found in the health section of your grocery store)

2 scoops vanilla whey protein (look for a low sugar, low fat and low carb variety, like Allmax Isoflex)

2 tsp cinnamon (heaping)

½ tsp baking soda

¼ tsp salt

1/8 tsp ground nutmeg

1/8 tsp allspice

4 egg whites

¾ cup Splenda (or alternate no cal sweetener)

2 bottles of 4 oz. of baby food carrots (instead of shredded carrots) can also use packs

4 oz. of water (you can use an empty baby jar to measure)

1 cup quick cooking oats (optional for added carbs and energy)

Preheat oven to 350 degrees. Spray an 8 x 8 glass pyrex dish with non-stick butter spray.


In a large bowl combine: flour, protein, cinnamon, baking soda, salt, nutmeg and allspice.  Stir with a fork until mixed.

In a medium bowl mix: egg whites, Splenda, water and baby food until well combined.

Add the wet ingredients to the flour mixture and mix well.

Finally, fold in the 1 cup quick cooking oats (optional) and stir until just combined.

Pour batter into the glass pyrex dish and spread evenly. Bake 28 – 30 minutes or until a toothpick comes out clean.

Let cool and cut into 16 pieces – 4 x 4 each.


Nutrition: 2 squares

94 calories (132 cal with optional quick oats folded in)

1.25 g fat (2 g fat with oats folded in)

10 g carbs (17 g carbs with oats folded in)

10 g protein (11 g protein with oats folded in)


Merry Christmas from Monica @ BBF