Carrot Cake Loaf

Ingredients

The Dry Base

• Oat Flour (1.5 cups / 150g): You can purchase pre-ground oat flour or simply blend whole rolled oats in a high-speed blender until fine. Oat flour absorbs moisture evenly and provides complex carbohydrates.
• Protein Powder (2 scoops / 60g): A whey-casein blend or vanilla plant-based protein works best. Pure whey isolate can dry out baked goods if baked too long, so casein or plant blends offer the best structural integrity.
• Warm Spices: 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground ginger, and 0.25 teaspoon ground nutmeg give these muffins their signature spiced aromatic profile.
• Leavening Agents: 1 teaspoon baking powder and 0.5 teaspoon baking soda ensure maximum rise and airiness.
• Fine Sea Salt: 0.25 teaspoon to elevate the warm spice notes.

The Wet Mix & Add-ins

• Fresh Shredded Carrots (1.5 cups / ~150g): Shred carrots freshly using the small holes of a box grater. Avoid pre-shredded bagged carrots as they are often dry and tough.
• Plain Greek Yogurt (0.5 cup / 120g): Adds moisture, creaminess, and a substantial protein boost. Non-fat or 2% works smoothly.
• Unsweetened Applesauce (0.5 cup / 120g): Replaces oil while keeping the crumb tender and naturally sweet.
• Large Eggs (2 room-temperature eggs): Provides structural support and rise.
• Pure Maple Syrup or Honey (0.25 cup / 60ml): Adjust to preference depending on the sweetness level of your protein powder.
• Vanilla Extract (1 tsp): Enhances the cake flavor profile.
• Optional Mix-ins (0.25 cup / ~30g): Chopped walnuts or pecans for crunch, or unsweetened coconut flakes.

Instructions

1. 1.Prep Equipment & Oven: Preheat oven to 350°F (175°C).
2. Line a standard 12-cup muffin tin with silicone or paper liners. Lightly coat the inside of paper liners with non-stick cooking spray to prevent the protein batter from sticking.
3. 2.Combine Dry Ingredients:
4. In a large mixing bowl, whisk together 1.5 cups oat flour, 2 scoops vanilla protein powder, 1.5 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 1 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp sea salt until completely uniform and free of lumps.
5. 3.Blend Wet Ingredients:
6. In a medium bowl, whisk 2 large eggs, 0.5 cup plain Greek yogurt, 0.5 cup unsweetened applesauce, 0.25 cup maple syrup, and 1 tsp vanilla extract until completely smooth and cohesive.
7. 4.Fold Wet into Dry & Add Carrots:
8. Pour the wet mixture into the dry bowl. Using a rubber spatula, gently fold until just combined—do not overmix, as overworking protein batter leads to dense muffins. Gently fold in 1.5 cups shredded carrots and optional chopped walnuts.
9. 5.Divide & Bake: Bake Intensity: Medium heat for 20-22 minutes.
10. Scoop equal amounts of batter into the 12 prepared muffin cups, filling each roughly 3/4 full. Bake at 350°F (175°C) for 20 to 22 minutes, or until a toothpick inserted into the center of a center muffin comes out clean with a few moist crumbs.
11. 6.Cool completely:
12. Allow the muffins to sit in the hot pan for 5 minutes, then transfer them to a wire cooling rack to cool completely. Cooling is necessary for protein-baked goods to finalize their interior texture.

Nutrition

Calories: 135 kcal — · Protein: 12.5 g 25% · Fat: 3.0 g 4% · Carbohydrates: 16.0 g 6% Dietary · Saturated Fat: 0.8 g 4% · Fiber: 2.5 g 10% · Sugar: 5.0 g — · Sodium: 180 mg 8%