Recipe & Image by Alex

The finished cake is super moist and light unlike many baked goods using protein powder and coconut flour. It is dairy, gluten and refined sugar free. Low in carbohydrates and much higher in protein than your traditional carrot cake!



1/2 cup coconut flour
1/4 cup granulated stevia
2 scoops (1/2 cup) PROFI Unflavoured
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp cloves
1/4 cup coconut oil, melted & cooled
1/2 cup egg white replacer (can use bananas, flax eggs, applesauce, etc)
4 flax eggs
1/2 cup unsweetened applesauce
2 tbsp vanilla extract
2 cups carrot, shredded

Maple Walnut Frosting

1 cup raw walnuts
2 tbsp coconut oil
1/4-1/3 cup maple syrup
1 tbsp water as needed for blending
2 tsp vanilla extract
1 tsp lemon juice
1 tsp apple cider vinegar

  1. Preheat oven to 350F. Grease two 9” baking pans
  2. Combine all dry ingredients and set aside
  3. In a separate bowl, whisk together all of the wet ingredients
  4. Slowly add the dry ingredients to the wet, stirring constantly until well combined
  5. Divide the mixture between the two pans and bake for 45-50 minutes, checking after 40 minutes
  6. Cake is done when firm to touch & knife or toothpick comes out clean
  7. While the cake is baking, combine all frosting ingredients in a small food processor or blender until smooth
  8. Store in the refrigerator to set
  9. Once the cake has completely cooled, ice the cake & decorate as desired
  10. Cake is best stored in the fridge & brought out just before serving
  11. Enjoy!