Protein Carrot Cake – Guest Recipe by Jamie Alderton


April 10, 2016

Hi I’m Jamie Alderton, Team Grenade Athlete and Body transformation coach. As I’m currently off season I have a habit of going into Costa and sinking into a big, sugary slice of carrot cake! I pondered and thought there must be a way that I can recreate a healthier version of my favorite slice and voila!

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 8 Slices


120g ground oats

2 eggs, 3 egg whites

200ml almond Milk

3 scoops vanilla protein powder

2 tablespoons of stevia

30g coconut flour

Teaspoon baking powder

Teaspoon bicarbonate of soda

Teaspoon vanilla extract

2 teaspoons cinnamon

2 teaspoons ground ginger

Half teaspoon of salt

Orange zest

Dried apple, pineapple pieces

30g raisins

200g tender sweet carrots


1x total greek yoghurt

2 x quark

100ml almond milk

2 tablespoons stevia

3 scoops vanilla protein powder


1Add eggs and egg whites to bowl and whisk

2Add all the cake Ingredients to the bowl and mix up

3Peel and grate carrots then add to the mix

4Get two non stick baking trays and stay with cooking spray/oil

5Place in the oven at 170 degrees Celsius for 25 mins

For the frosting

1Mix all ingredients into a bowl and mix up

2Once carrot cake is cooked, take out and leave to cool for 30 mins

3Removed from pans, frost up and serve


Nutrition Facts

Serving SizePer Slice
Total Fat5g
Total Carbohydrates30g

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April 10th, 2016