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Looking for a healthy Easter dessert? This Protein Carrot Cake Bread is moist, sweet and high in protein! Highlighting AstroFlav's Cinna Crunch protein powder, this recipe has the perfect sweetness and spice for a tasty treat! Keep scrolling for the best tasting protein carrot cake ever!
This healthy high protein carrot cake bread is made with clean and simple ingredients like flour, protein powder, applesauce and non-fat greek yogurt. There’s only a tiny bit of oil in here, making this quite a low fat and low calorie recipe.
Wet Ingredients:
Bananas - adds sweetness and serves as a replacement for butter.
Unsweetened Applesauce - as a replacement for most oil in other recipes.
Almond Butter - only two tablespoons to replace butter.
Egg
Shredded Carrots
Dry Ingredients:
Zero-Calorie Sweetener - I used Splenda brown sugar for additional sweetness. Can be subbed with brown sugar or regular sugar.
All-purpose Flour - can also be subbed with whole-wheat flour.
AstroFlav Cinna Crunch IsoMix - the perfect protein powder to add sweetness and spice (and 25 grams of extra protein!)
Cream Cheese - 1/3 fat cream cheese or whipped cream cheese will work.
Almond Milk
2 mashed bananas
1/4 cup unsweetened applesauce
3/4 cup shredded carrots
1 egg
2 TBS almond butter
1/4 cup calorie-free sweeter*
1 tsp vanilla extract
1 cup all-purpose baking flour**
1 scoop AstroFlavCinna Crunch Protein Powder
1/2 tsp Baking soda
1 tsp cinnamon
1/4 tsp nutmeg
Dash of salt (optional)
Optional additives: Raisins, coconut flakes, walnuts, pecans
Protein Cream Cheese Frosting:
1 8oz block 1/3 reduced fat cream cheese
1 scoop AstroFlavCinna Crunch IsoMix
2 TBS sweetener of choice (I used baking stevia)
3-4 TBS almond milk
*see notes for baking substitutions
Preheat oven to 350° and prepare a bread loaf pan with non-stick cooking spray.
Add all wet ingredients into a medium sized bowl. Whisk until well combined.
Combine dry ingredients to wet and mix together until smooth.
Fold in shredded carrots and raisins and mix until all ingredients are well combined. Add 1-2 tbs almond milk or water if the batter is too thick
Bake for 23-28 minutes until a toothpick or fork inserted in the center comes out clean.
While carrot cake cools, mix together frosting ingredients until smooth. Add 1-2 tbsp. almond milk if the frosting is too thick to spread.
When completely cooled, spread protein cream cheese frosting over the loaf. Optional to add shredded carrots, coconut flakes, or choice of nut to top with frosting!
Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days.
Substitutes:
To make grain free - sub flour with 1½ cup almond flour.
To make nut free - sub almond butter with melted coconut oil or butter.
You can swap the bananas out for 1/2 cup of unsweetened applesauce.
Toppings and additives can be adjusted based on preference! Try adding pecans, walnuts, or dried cranberries.
Nutrition: 1 loaf (12 slices)
Nutrition based on 1 slice w/o frosting
Calories = 130kcal| Carbs: 20g|Protein: 8g|Fat: 3g
AstroFlav Isomix is recommended for this recipe as it makes batter smooth and moist.
To make vegan, swap IsoMix for AstroFlav VeganMix, replace eggs with 2 flax eggs, and use dairy-free Greek styled yogurt.
"MY FAVORITE PROTEIN POWDER!"
"This is the best-tasting protein powder I've ever used! Blends smoothly and gives me what I need for recovery. I was so impressed by the quality that I've already bought another Astroflav product.." - Lyn R., AstroFlav Customer
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