Carrot Cake with Super Protein Icing

I’ve taken quite a liking to cake for breakfast.  Don’t worry, this cake is perfectly suited to dessert (I don’t want this to be a disgrace to the word “cake”), but the thing is…it’s healthy enough for breakfast.  And cake for breakfast is a nice excuse to bake a cake a week.  You make it on Sunday, and breakfast is ready to go all week.  Easy as pie…or, um, cake.

This was loosely based on my carrot cake parfaits.  This time I used my immersion blender, so there are no carrot pieces, which make it a little more cake-like.

Cake Ingredients:

  • 2 cups shredded carrots
  • 1 cup almond milk
  • 1/2 cup cottage cheese (fat free)
  • 1/2 cup egg whites
  • 2 bananas, mashed
  • 2 inches ginger, shredded
  • 1/4 cup agave
  • 1 cup spelt flour
  • 1 cup oats
  • 1/2 cup oat bran
  • 1/2 cup milled flax seeds
  • pinch salt
  • 2 t baking powder
  • 2 T cinnamon
  • 1 T nutmeg

How to:

  • Preheat oven to 350
  • in a big bowl, combine all wet ingredients, as well as carrots and banana, blend with an immersion blender until smooth
  • fold in dry ingredients
  • pour into greased cake pans (I used two 6′ pans so I could layer them on top of each other)
  • bake for 35 minutes
  • cool before removing from springforms
  • ice!


  • 6 T greek yogurt
  • 6 T vanilla protein powder
  • 1 T cinnamon
  • cranberries for optional garnish

Mix icing ingredients (minus cranberries) Put icing between cakes, and on top!  Decorate with cranberries.  Transfer to fridge so icing can set.  Enjoy!

If you want to ice the sides as well, make 1.5 batches of icing.  Will you eat this for dessert or breakfast?


7 thoughts on “Carrot Cake with Super Protein Icing

    • Yeah, I love cake for breakfast too. It used to always be ‘bakes’ which were sort of individual ramekin cakes…but something about making a giant cake in a springform is more exciting to me these days. Probably because the springform is new 🙂 Chocolate blueberry sounds delish!

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