Healthy Carrot Cake with Maple Cinnamon Frosting



  • 240g (2 cups) Whole Wheat Pastry Flour
  • 96g (½ cup) Granulated Erythritol
  • 48g (½ cup) Vanilla Whey Protein Powder
  • 2½ tsp Pumpkin Pie Spice
  • 1½ tsp Double-Acting Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 170g (⅖ package) Extra Firm Tofu (drained and rinsed)
  • 123g (½ cup) Unsweetened Applesauce
  • 112g (½ cup) Plain, Nonfat Greek Yogurt
  • ½ cup 100% Orange Juice
  • 63g (3 tbs) Molasses
  • 28g (2 tbs) Avocado Oil
  • 2 tsp Liquid Stevia Extract
  • 2 tsp Vanilla Extract
  • ½ tsp Lemon Zest
  • 1 tsp Apple Cider Vinegar
  • 1½ cups Grated Carrots
  • ½ cup Raisins


  • 170g (⅖ package) Extra Firm Tofu (drained and rinsed)
  • 62g (¼ cup) Unsweetened Applesauce
  • 35g (¼ cup) Powdered Erythritol
  • 1 tsp  Natural Maple Flavor
  • 1 tsp Natural Butter Flavor
  • 96g (1 cup) Vanilla Whey Protein Powder
  • ½ tsp Ground Cinnamon
  • 42g (3 tbs) Coconut Oil (melted)


For the Cake:

  • Preheat the oven to 325 degrees and spray two 8” cake pans with cooking spray.
  • In a large bowl, whisk together the whole wheat flour, erythritol, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
  • In a blender, add the tofu, applesauce, yogurt, orange juice, molasses, oil, stevia extract, vanilla extract, and lemon zest. Puree until smooth. Pour over the dry ingredients and fold together until MOSTLY mixed through.
  • Add in the vinegar, carrots, and raisins.  Fold together until mixed through, being careful not to overmix.
  • Pour the batter into the prepared cake pans and bake for ~33 minutes, or until the surface springs back when tapped. Flip cakes onto a wire cooling rack and let cool completely.

For the Frosting:

  • In a blender, add the tofu, applesauce, erythritol, maple flavor, and butter flavor. Puree until smooth.
  • Add the protein powder and cinnamon. Puree until completely smooth.
  • Add the coconut oil and puree one last time. Place the mixture in the fridge until firm enough to frost.
  • Frost the cake. Slice, serve, and enjoy!  Store the cake in a tightly sealed container in the fridge for up to 5 days.


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