High Protein, Gluten Free Carrot Cake

By Elliot Hunt | In News, Nutrition, Recipes | on August 18, 2013

Fancy a healthier take on an old favorite this weekend? give this a go. Certainly was a surprise!

50g stevia sweetener

3 Large eggs

120ml Olive oil

200g mixed (white and brown) rice flour

2 level teaspoons of baking powder

3 teaspoons of Cinnamon

1 oranges grated zest

1 Green apple, grated

150g grated carrot

Sultanas to taste

For the icing:

250g Quark

4 scoops of unflavoured whey/ Pea (vegi) protein

50g Vanilla Angel Delight pudding mix

1 cup almond milk

1 tablespoon vanilla extract

A handful of chopped nuts


Pre-heat the oven to 180, grease two small to medium baking tins.

Add the eggs, stevia, olive oil and bananas to a large bowl and beat until smooth.

Add the baking powder, cinnamon and flour. Fold to a batter.

Add the fruit and carrot, fold until an even consistency.

Split mixture between two cake tins and bake in the oven for 20-30 minutes depending on tin size (or until a fork in the cake comes out clean). Allow the cakes to cool.

For the icing, mix together the protein powder with the angel delight then add the quark and blend.

Slowly add the almond milk and vanilla extract and mix. Continue to stir the mixture, adding more almond milk slowly until it is a creamy consistency.

Sandwich the icing between the cakes and cover the top and sides using a spatula. Sprinkle the extra nuts on top, slice and serve!

Copyright © Elliot Hunt 2013