Protein-Rich Carrot Cake Loaf with Greek Yogurt Frosting

I’ve reinvented the traditional carrot cake into a protein-packed, nutrient-dense loaf that maintains all the flavor while supporting your health goals. This recipe replaces refined sugars and processed flours with wholesome alternatives, making it perfect for a nutritious breakfast or satisfying snack.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 10-12 slices

Ingredients

Wet Ingredients

• 3 large eggs (150g), room temperature
• ¼ cup (60g) Greek yogurt
• ¼ cup (60ml) maple syrup
• ¼ cup (60ml) coconut oil, melted
• 1 teaspoon (5ml) vanilla extract
• 2 cups (200g) finely grated carrots (3-4 medium carrots)

Dry Ingredients

• 2 cups (200g) almond flour
• ¼ cup (30g) coconut flour
• 2 teaspoons (10g) baking powder
• ½ teaspoon (2.5g) baking soda
• 1 teaspoon (2g) cinnamon
• ½ teaspoon (1g) ginger
• ¼ teaspoon (0.5g) nutmeg
• ¼ teaspoon (1.5g) salt
• ½ cup (60g) chopped walnuts
• ¼ cup (20g) unsweetened shredded coconut

Greek Yogurt Frosting

• 1 cup (240g) thick Greek yogurt
• 2 tablespoons (30ml) honey
• 1 teaspoon (5ml) vanilla extract
• ¼ cup (30g) crushed pecans for topping
• Optional: 2 oz (56g) cream cheese for thicker consistency

Instructions

1. Preparation

1. Preheat your oven to 350°F (175°C)
2. Line a 9×5 inch (23x13cm) loaf pan with parchment paper
3. Allow overhang for easy removal
4. Lightly grease any exposed pan areas

2. Mixing Wet Ingredients

1. In a large mixing bowl:

• Whisk eggs until light and fluffy
• Add Greek yogurt and maple syrup
• Stream in melted coconut oil while whisking
• Add vanilla extract
• Fold in grated carrots

1. Ensure all ingredients are well combined

3. Combining Dry Ingredients

1. In a separate bowl, whisk together:

• Almond flour
• Coconut flour
• Baking powder
• Baking soda
• All spices
• Salt

1. Remove any lumps from flours

4. Making the Batter

1. Gradually add dry mixture to wet ingredients
2. Fold gently until just combined
3. Do not overmix – stop when no dry streaks remain
4. Fold in walnuts and shredded coconut
5. Transfer batter to prepared loaf pan
6. Smooth top with spatula

5. Baking Process

1. Bake at 350°F (175°C) for 45-50 minutes
2. Test with toothpick in center – should come out clean
3. Cool in pan for 10 minutes
4. Transfer to wire rack to cool completely

6. Preparing Frosting

1. Strain Greek yogurt:

• Line fine-mesh strainer with cheesecloth
• Place over bowl
• Let drain for 1 hour in refrigerator

1. Mix strained yogurt with:

• Honey
• Vanilla extract

1. If using cream cheese:

• Beat until smooth
• Fold into yogurt mixture

7. Assembly

1. Ensure loaf is completely cool
2. Spread frosting evenly over top
3. Sprinkle with crushed pecans
4. Refrigerate for 30 minutes to set frosting

Storage Instructions

• Refrigerator: Up to 5 days in airtight container
• Freezer: Up to 3 months (unfrosted)
• Let frozen loaf thaw overnight in refrigerator

Nutrition Information (per slice)

• Calories: 285
• Protein: 9g
• Healthy Fats: 22g
• Carbohydrates: 18g
• Fiber: 5g
• Sugar: 9g
• Calcium: 120mg
• Iron: 2mg

Health Benefits

Nutrient Profile

• High in protein from eggs and Greek yogurt
• Rich in healthy fats from nuts and coconut
• Good source of beta-carotene from carrots
• Contains anti-inflammatory spices
• High in fiber from almond and coconut flour

Pro Tips

1. Squeeze excess moisture from grated carrots
2. Use room temperature eggs for better incorporation
3. Don’t skip straining the yogurt for frosting
4. Let ingredients come to room temperature
5. Cool completely before frosting

Variations

Dairy-Free Version

• Replace Greek yogurt with coconut yogurt
• Use coconut cream for frosting

Nut-Free Option

• Replace almond flour with oat flour
• Skip nuts or use pumpkin seeds

This protein-rich carrot cake loaf offers a perfect balance of nutrition and indulgence. It’s ideal for meal prep, special occasions, or any time you want a healthy treat that doesn’t compromise on flavor.