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High Protein Carrot Cake

Lauren Tickner

A good slice of carrot cake would usually ruin your macros… Well not anymore! Enjoy a mouth-wateringly tasty post-workout treat that is packed with a protein punch.

By Lauren Tickner




  • 250g Greek yoghurt
  • 25g casein
  • 1tbsp water


  • Calories: 346kcal
  • Protein: 26g
  • Carbs: 36g
  • Fat: 11g

Nutritional comparison

Compare Lauren's Recipe Standard Recipe Difference
Calories 346 688 -342
Protein 26g 7.7g +18.3g
Carbs 36g 69.1g -33.1g
Fat 11g 42.9g -31.9g



  1. Preheat oven to 180 degrees Celsius.
  2. Place all dry ingredients in a bowl.
  3. Melt the coconut oil in the microwave.
  4. Crack your eggs into the same bowl as the coconut oil.
  5. Put the Greek yoghurt and water in that bowl too, and mix it all together.
  6. After mixed, pour the wet ingredients into the dry ingredients bowl and mix thoroughly. Add more water if needed.
  7. Add the grated carrot and mix thoroughly again.
  8. Place half the mixture in one baking tray, and the other half in another.
  9. Place both trays in the oven and leave for 20 minutes. Stab with a fork to make sure it’s cooked all the way through before serving.

Frosting (do this while the cake is in the oven)

  1. Add all the frosting ingredients together and mix.
  2. If you can feel the frosting become too thick, add more water to change the consistency to your preference.
  3. Add a coat of frosting on top of each layer, and sandwich the layers to form your cake.


Just £1.50

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