Low Carb Carrot cake

Nutritional value: 200kcal, P 15g C 24g Fat: 5.5g, Fiber: 3g


  • 1 1/3 cup (160g) oat flour
  • 80g protein powder 
  • Sweetener to taste
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 2 cups shredded carrot
  • 2/3 cup unsweetened applesauce
  • 5 egg whites
  • 1/3 cup chopped walnuts (optional)


  • 50g dairy-free cream cheese
  • 120g alpro coconut yogurt
  • Stevia  
  • 1/2 tsp. vanilla extract


  1. Preheat oven to 175 Degrees.
  2. Whisk together dry ingredients in a large mixing bowl.
  3. Finely shred carrots 
  4. Add shredded carrot and other wet ingredients through egg white to dry mix.
  5. Mix wet and dry ingredients until a thick batter forms.
  6. Add in chopped walnuts 
  7. Line a loaf pan with parchment paper or grease well.
  8. Spread batter over the bottom of your pan evenly.
  9. Bake in preheated oven for 45-50 minutes, or until a toothpick or knife inserted in the center comes out clean.
  10. While your loaf cools, mix icing ingredients together until smooth and creamy.
  11. Make sure loaf is cool (not warm) to the touch before icing, then spread over top and place in the fridge for an hour to chill for best results.
  12. Cut into 8 slices and enjoy !
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