Short Description
A moist, delicious carrot cake made without traditional flour or added sugar.
Greek yogurt and eggs make it protein-friendly while almond flour keeps it tender and satisfying.
Enjoy it as a low-carb-inspired breakfast, snack, or healthier dessert.
📝 Ingredients
For the Carrot Cake
1 ½ cups finely grated carrots — about 2 medium carrots; squeeze lightly if extremely wet
1 ½ cups almond flour
3 large eggs
½ cup plain nonfat Greek yogurt
⅓ cup granulated zero-sugar sweetener
2 tablespoons melted unsalted butter or coconut oil
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons chopped walnuts — optional
For the Protein-Friendly Yogurt Topping
¾ cup thick nonfat Greek yogurt
1–2 tablespoons zero-sugar powdered sweetener, to taste
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Optional: Add 1 tablespoon vanilla protein powder to the topping for additional protein; you may need 1–2 teaspoons of milk to loosen the mixture.
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Directions
Preheat the oven
Heat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
Prepare the carrots
Finely grate the carrots and gently squeeze out only excess liquid. Do not completely dry them because some moisture helps keep the cake soft.
Mix the dry ingredients
In a medium bowl, whisk together almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt until evenly distributed.
Mix the wet ingredients
In another bowl, whisk the eggs, Greek yogurt, melted butter, vanilla, and zero-sugar sweetener until smooth.
Combine the batter
Add the dry mixture to the wet mixture and stir gently with a spatula. Fold in the grated carrots and optional walnuts. High-protein tip: Avoid overmixing because a gently mixed batter gives a better final texture.
Transfer to the pan
Spread the batter evenly into the prepared pan. The batter should be thick but spreadable.
Bake
Bake at 350°F (175°C) for 30–35 minutes. The top should look set and lightly golden, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs.
Cool completely
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Transfer it to a rack and cool completely before adding the topping.
Prepare the topping
Stir Greek yogurt, powdered sweetener, vanilla, and cinnamon until smooth and creamy. If using protein powder, mix it in thoroughly and add a tiny splash of milk if needed.
Finish the cake
Spread the yogurt topping over the completely cooled cake. Sprinkle with a little cinnamon or a few finely chopped walnuts if desired.
Chill and serve
Refrigerate for 20–30 minutes before slicing for a firmer topping and cleaner cuts.
