Microwave PROTEIN Carrot Cake Recipe (Video)

Microwave PROTEIN Carrot Cake Recipe (Video)

Wow checkout this great protein carrot cake recipe from The Protein Chef.

Combine all of your ingredients for the carrot cake aside Carrots into either a blender or food processor. Blend/process everything together. Add in your Carrots and blend/process them until they are shredded but not completely mixed in (you want some carrot pieces in there). Take out two 2 cup microwave safe dishes and coat them with some non-stick cooking spray. Evenly distribute your carrot cake mix into them. Microwave each dish for :30, mix everything around, and then microwave for another 1:00-1:30. Make your frosting but combining all of those ingredients together into a bowl and mixing everything until it looks like frosting. Top your carrot cakes with the frosting. Mouthgasm!

Tips: Top it with some chopped up carrots!


  • 1/4 Cup (2 Ounces) Unsweetened Vanilla Almond Milk (or Regular Milk/Other Milk Substitute)
  • 1 1/2 Scoops (45g) Vanilla Protein Powder
  • 3 Tablespoons (21g) Coconut Flour
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Pumpkin Pie Spice
  • 4 1/2 Tablespoons (69g) Liquid Egg Whites (or 1 1/2 Large Egg Whites)
  • 1 Teaspoon (4g) Light Brown Sugar
  • 1 Tablespoon Sweetener
  • 4 1/2 Ounces (127.5g) Carrots
  • 1/2 Teaspoon Baking Powder

Here is the ingredients for the frosting:

  • 2.65 Ounces (75g) Fat Free Vanilla Greek Yogurt
  • 4 Tablespoons (60g) Fat Free Cream Cheese
  • 1 Tablespoon Sweetener

Calories in the WHOLE recipe w/ Frosting:

Calories: 481
Fat: 5g
Saturated Fat: 3g
Sodium: 874mg
Carbs: 44g
Fiber: 11g
Sugar: 26g
Protein: 65g

Calories in the WHOLE recipe w/out Frosting:

Calories: 377
Fat: 5g
Saturated Fat: 3g
Sodium: 456mg
Carbs: 32g
Fiber: 11g
Sugar: 18g
Protein: 51g


via The Protein Chef