Biscoff Carrot Cake – High Protein, Sugar Free

12 pieces
40 min

A beautiful Biscoff Carrot Cake recipe – a protein carrot cake, protein cookie butter frosting, and crushed Biscoff cookies too. A healthy and high protein cookie butter carrot cake that’s low fat and sugar free too!

Those Carrot Cake Protein Cupcakes I made a month ago – totally got me back on the carrot cake thing. What a soft and beautiful cake, and then topped with a beautiful Biscoff frosting. Very underrated combination here of the cookie butter and carrot cake.

But all in all a really healthy Biscoff cookie carrot cake too.

Ingredients for Protein Biscoff Carrot Cake

This healthy biscoff carrot cake is made with healthy ingredients, sweetened with protein powder, and topped with a protein biscoff frosting. Here’s what you need for this healthy cake:

  • Vanilla Protein Powder needed for a high protein cake and also replaces the ‘sugar’.
  • I used Vanilla Milkshake protein powder from HTLT Supps since it’s a whey-caesin and works best for baking.
  • Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly low carb high protein biscoff carrot cake. I used a whey-caesin blend from Quest Nutrition
  • Whole Wheat Pastry Flour
  • Unsweetened Applesauce; as a replacement for most oil in other recipes
  • Non-fat Greek Yogurt contributes to the oil-free part of these high protein low calorie protein cake it adds the moisture, and also extra protein
  • Almond Milk or regular milk
  • Sugar-free Maple Syrup for low calorie recipe with no sugar! I use the monk fruit maple syrup from Lakanto (code HAYLSKITCHEN gets you a discount)
  • An Egg
  • A bit of Melted Coconut Oil
  • Spices – feel free to make your own using a blend of ground cinnamon, nutmeg and ginger
  • Baking Soda
  • And of course Shredded Carrots
  • And Biscoff Cookies!

For the Protein Biscoff Frosting:

  • Non-fat Plain Greek Yogurt
  • More Vanilla Protein Powder: HTLT Supps Vanilla flavor again
  • Cookie Butter: I used Butter my Cookie Almond Butter from American Dream Nut Butter since it’s low sugar and high protein and lower in fat too, but you can use regular Biscoff or cookie butter spread too.
  • Almond Milk or your milk of choice
Biscoff Carrot Cake – High Protein, Sugar Free
Recipe details
  • 12  pieces
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 1 cup Whole Wheat Pastry Flour, 120g
  • 1/2 cup Unflavored Protein Powder, Whey-casein, 45g (see post for sub)
  • 1/2 cup Vanilla Protein Powder, Whey-casein, about 45g
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger Powder
  • 1/4 tsp Nutmeg
  • 1 tsp Baking Soda
  • 3/4 cup Unsweetened Applesauce, 180g
  • 1/2 cup Unsweetened Almond Milk, 120ml
  • 1/4 cup Non-fat Greek Yogurt, about 56g, Room temperature
  • 2 Tbsp Maple Syrup, 30ml, Sugar-free recommended below
  • 1 Tbsp Melted Coconut Oil, 14g
  • 1 Egg, Room Temperature
  • 1 2/3 cup Grated Carrots, 197g, from 3 medium
  • 6 Biscoff Cookies
Biscoff Frosting:
  • 3/4 cup Non-fat Plain Greek Yogurt, 168g
  • 1/2 cup Vanilla Protein Powder, Whey-casein, 45g
  • 2 Tbsp Cookie Butter, 32g, Low sugar product recommendation below
  • 3 Tbsp Almond Milk, 45ml

Preheat oven to 350°F, grease an 8×8” baking ban.
In medium bowl combine whole wheat pastry flour, unflavored protein powder, vanilla protein powder, cinnamon, ginger, nutmeg and baking soda.
In a large bowl, whisk together applesauce, almond milk, Greek yogurt, maple syrup, coconut oil and egg.
Add dry mix to wet, and gently fold until just combined.
Add grated carrots (and any mix-ins) and fold to combine.
DO NOT OVER-MIX or protein powder and gluten will from wheat flour will make the cake dense.
Pour ⅔ batter into pan, place biscoff cookies on, pour remaining batter.
Smoothen top with back of spoon or small spatula.
Bake for about 30 minutes. A toothpick inserted into center comes out dry.
Transfer to a wire rack to cool completely, about 15 minutes.
Protein Biscoff Frosting:
Let cake cool completely before frosting.
In a bowl whisk together Greek yogurt, protein powder, cookie butter and almond milk (add little at a time) until smooth.
Spread frosting on top of cake, and top with crushed biscoff cookie.
  • See website for nutrition, alternate ingredients, tips and storage options.
Haylee Jane Monteiro
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