Protein Carrot Cake (Muffins or slices)

  • Preparation: 10 min
  • Cooking: 20 min
  • Ready in: 30 min
  • For: 12 serving
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  1. Shred carrot and apple thinly on a box grater. In a mixing bowl combine all the ingredients and mix into a batter. Transfer to a baking sheet or muffin form and bake at 180C / 350F for about 15 minutes. Use the toothpick test inside the oven to see if they are done. Let them cool on a rack, covered.
  2. Melt chocolate and spread it on top of the muffins. Alternatively, you can just sprinkle chocolate on top and let it melt.


  1. These brownies are amazing by themselves but toppings can add an additional layer of flavor or nutrition. I suggest adding yogurt, walnuts or cocoa nibs for extra earthy tones and crunch. Pieces of raw apple or pear will also complement it well.


Toothpick test – stick a cake tester, skewer, or toothpick into the middle of the cake and if it comes out clean, the cake is done.

Nutritional Information

  • Per recipe
  • Energy: 501 kcal / 2094 kJ
  • Fat: 8 g
  • Protein: 48 g
  • Carbs: 83 g

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