Do you want to spoil yourself with something delicious? Stop searching, we have the perfect recipe for you! This healthy carrot cake is protein rich and very tasty. In addition, this variant of the traditional carrot cake contains much less sugar and is therefore a responsible choice. 
Make this cake to pamper yourself or when you are expecting guests for a dinner party or celebrating a birthday. Success Guaranteed! In addition, it is also not difficult to make this carrot cake, also quite fine anyway. 
Read the whole recipe quickly. 

As you could just read, this healthy carrot cake is a lot healthier than the traditional version that uses a lot of sugar. Very tasty of course, but this variant will fit much better within a healthy lifestyle. 
By making a frosting of soaked cashew nuts you create a creamy substance that is very delicious as a topping. Extra Fine is that this cake is completely vegetable and there is no butter or eggs to be put into it. 
Fancy a different healthy snack? Also, these carrot cake bliss balls are absolutely recommendable. Store the energy balls in a closed tray in the fridge and you have healthy snacks at hand all week. 


• 200 grams of oatmeal 
• 50 grams of almond flour 
• 1 tbsp coconut flower sugar 
• 1 1/2 tsp baking powder 
• 1/2 tsp baking soda (baking soda) 
• 350 ml unsweetened almond milk 
• 2 tsp cinnamon 
• 1/2 tsp nutmeg 
• Pinch of salt 
• 1 large apple 
• 2 scoops Fit Green Protein Vanilla
• 200 grams grated carrot 
• 30 grams of melted coconut oil 

For the topping

• 150 grams of unsalted cashew nuts 
• 3 Dates 
• Pinch of cinnamon 
• Pinch nutmeg 
• 2 tbsp lemon juice 
• 100 ml unsweetened almond milk 
• Optional: 1 tsp vanilla 

Tip: leave the cashew nuts for 4 hours in plenty of cold water.


1. Prepare the oven to 180 degrees. 

2. Cut the apple into pieces and bake for 15 minutes in the oven. 

3. Mix This together with the melted coconut oil in a food processor to a smooth whole. 

4. Mix the dry ingredients with each other in a wide bowl and then add the applesauce, grated carrot and almond milk.  Stir this well. 

5. Coat the cake tin with baking paper, pour the batter in it and place for 50 to 60 minutes in the oven. 

6. Check with a wooden spike if the cake is evenly baked. Is there almost no batter sticking to the stick? Then the cake can be out of the oven. 

7. For the frosting mix all the ingredients with each other in a food processor or high speed for 1 minute. If necessary, scrape the leftovers from the sides of the food processor so that everything can be mixed well. Place this for about half an hour in the refrigerator to stiff further. 

8. Now allow the carrot cake to cool completely before you lay the frosting over it. 

9. Then scoop and divide the frosting over the healthy carrot cake. 

10. Finish with some extra cinnamon, nutmeg, pieces of nut or grated carrot. 

11. Store in refrigerator. 

Nutritional value per serving (12 slices)

  • Energy-Kcal: 110.47 
  • Fats: 4,84g 
  • Carbohydrates: 10,76g 
  • Fiber: 1,97g 
  • Proteins: 5,15g 

In collaboration with Healthy Wanderlust.