High Protein Carrot Cake

Posted by Nicole Frain in Recipes

High Protein Carrot Cake recipe from Bulk Nutrients

Makes: 10-12 servesCalories: 261Difficulty Level: EasyPreparation time: 5 minutesCook time: 60 minutesTotal time: 65 minutes


  • 1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix+, Thermowhey or Earth Protein in Vanilla
  • 1 scoop (30g) Bulk Nutrients Micellar Casein in Vanilla
  • 500g grated carrot
  • 3 whole eggs
  • 2 teaspoons vanilla essence
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon clove
  • 350g almond meal
  • 100ml milk of choice
  • 50ml oil of choice – we used coconut
  • 1/3 cup no added sugar maple syrup
  • 1 cup (150g) blueberries
  • 2 teaspoons baking powder
  • Optional toppings: Ricotta with honey drizzle, cinnamon and walnuts.


  1. Preheat oven to 180 degrees.
  2. Combine all ingredients, excluding blueberries and and mix well.
  3. Fold in blueberries.
  4. Bake for 1-1.5 hours or until cooked through. Cover with foil if needed.
  5. Cool completely in the tin.
  6. Store in the fridge.

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