Healthy Carrot Cake

Healthy {Protein Packed!} Carrot Cake- The best tasting carrot cake, you won't even need the frosting- Crumbly on the outside, moist and flavourful on the inside! Made with Greek yogurt, it's high in protein, refined sugar free and there is a vegan option too- Perfect for a snack or breakfast on the go!
Author Arman @ thebigmansworld


Dry ingredients

Wet ingredients

  • 1 egg lightly whisked (substitute for a flax egg for vegan)
  • 1 T coconut oil melted
  • ½ cup Greek yogurt substitute for dairy free yogurt for vegan
  • 1/4-1/2 cup+ dairy free milk of choice**


  • 2 large carrots grated
  • ½- 1 cup chopped walnuts


  • Preheat the oven to 180 degrees Celsius. Grease a 9 x 9 inch loaf pan (or as my mum does it, in a deep baking dish) generously with oil or butter.
  • In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, combine the egg, coconut oil and Greek yogurt and mix until combined.
  • Add the wet mixture to the dry mixture and mix well. Stir through the grated carrots and chopped walnuts until fully incorporated.
  • Pour mixture into the greased loaf pan (or baking dish) and bake in the oven for 40- 45 minutes, or until golden brown on top. Test the cake by inserting a skewer or knife in the very centre and ensuring it comes out clean.
  • Remove from the oven and allow to cool on a cooling rack before slicing


This carrot cake can be sliced and frozen and simply thawed before consumption
Depending on the flour you use, the mixture may be slightly too crumbly- Add in the dairy free milk if needed until a very thick batter is formed.
Adapted from Mum's homemade Carrot Cake