This protein coconut carrot cake loaf is moist, packed with sneaky protein, and super simple to throw together. It's packed with ripe banana for sweetness and coconut flavours for a twist. Throw in some raisins and maybe top with some walnuts, it's packed with flavour and acts as a perfect snack of Breakfast Meal Prep recipe.
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Why you'll love this recipe
Carrot. It’s giving wholesome. Think of this like a cousin to our Banana Carrot Muffins or Single Serve Carrot Cake —except in loaf form and socially acceptable to eat for breakfast.
Breakfast option. Loaded with real ingredients like banana, oats, and carrot so you can serve this with Greek yogurt and berries for a meal-prep-friendly breakfast.
Easy snack. Bake it, slice it, snack it. It’s a low-effort win, much like my Blueberry Muffins or No-Bake Carrot Cake Balls.
Secret veggies. Your inner child (or actual child) won’t even notice the grated carrot hiding in there. Sneaky like my Carrot Cake Baked Oats or Zucchini Bread Baked Oats.
Ingredients
Flour. Basic, all-purpose flour is recommended.
Desiccated coconut. Adds texture, moisture, and a gentle nuttiness. You want to make sure you get the "desiccated" variety and not shredded as this is larger and retains more moisture so may change the texture of the loaf.
Protein powder. A vegan protein powder (either vanilla or unflavoured) is recommended because it keeps the carrot cake loaf dairy-free, and vegan proteins act more similar to flour when baking. I therefore would not recommend Whey protein as it can leave a funky taste.
Cinnamon, nutmeg, cloves. Ground spices. Adjust to your preferences.
Brown sugar. Adds moisture and a little caramel-y depth. I wouldn't recommend substituting for white sugar or coconut sugar as they can change the overall texture.
Coconut oil. Keeps the loaf rich and moist without needing dairy. You can use olive oil or another neutral oil - or substitute for butter.
Small banana. Try and get a banana that is ripe (at least spotted brown, if not completely brown) as it adds natural sweetness.
Grated carrot. Shred it fine so it melts into the batter without being stringy when baked (so you'll want to use the small end of your grater). Squeeze out as much excess moisture as possible.
Sultanas/raisins. Little chewy pops of sweetness. These are optional, but recommended.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make
Step 1: Beat the brown sugar, coconut oil, and eggs together in a large bowl until it’s looking creamy and light (you shouldn't see any granules from the brown sugar left)
Step 2: Add the flour, coconut, baking powder, protein powder, salt, and spices. Stir in the mashed banana and vanilla extract. Beat until the batter is smooth but don't overmix.
Step 3: Fold in the grated carrot and raisins gently. Don't overmix otherwise the batter will end up dense.
Step 4: Pour the batter into a lined loaf tin. Bake at 160°C (320°F) for 50-60 minutes or until a skewer comes out clean and the top looks golden and slightly cracked.
Top Tip
Strain carrots. Remove any excess moisture from the carrots using a paper towel, clean dish towel or cheesecloth. This will help keep the texture of the carrot cake loaf without it being too wet.
Don’t overbake. The loaf will continue to set slightly as it cools, so if the skewer is just barely clean, you’re good.
Let it cool fully. Seriously. Don't slice it until it's cooled. It firms up and slices way better once it’s cooled
Substitutions and variations
Protein Powder. Skip it and add equivalent amounts of flour instead.
Add extras. I used raisins in this loaf, but you could add nuts, choc-chips, walnuts or any other nuts for something different.
Make it a muffin. You can turn these into muffins like my Carrot Banana Muffin recipe
Recommended Equipment
A Standard Loaf Tin is recommended (approx. 24cm long x 11.5cm wide x 6.5 cm deep)
Can carrot cake loaf be meal prepped?
Absolutely! It's sweet enough to be satisfying, hearty enough to be a meal. You can have it on its own as a sweet snack, or have it alongside some yogurt and fresh fruit for a breakfast. It'll store in the fridge for up to 5 days, making it perfect for the long work week ahead.
Reheating
Microwave slices for 15–20 seconds to bring back that fresh-baked softness. Add butter, yogurt, or nut butter if you’re feeling extra. You could also toast them using a toaster or sandwich press, then coat with your favourite toppings.
Freezing
Freeze slices individually wrapped, then reheat from frozen or let thaw overnight in the fridge. You’ll thank past-you every time. They'll last approx. 6 months in the fridge (provided they're wrapped tightly without any access to air)
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Use the fine side of a box grater or a food processor grating attachment. Smaller shreds = better texture. When the shreds are thicker, it can lead to a stringy texture when cooked.
Probably overmixed or overbaked. Be gentle when folding, and check your oven temp with an oven thermometer.
Other snack recipes
Or, you can have a browse through my Snack Recipe Category for more delicious eats.
Recipe
Protein Coconut Carrot Cake Loaf (Dairy Free)
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Equipment
- Standard Loaf Tin, approx. 24 x 12cm
- Kitchen Aid, optional
Ingredients
Dry ingredients
- 140 g flour
- 30 g desiccated coconut
- 3 teaspoon baking powder
- 80 g vegan protein powder, optional, see note 1
- ½ teaspoon salt
- 2 teaspoon cinnamon, ground, see note 2
- ½ teaspoon nutmeg, ground, see note 2
- ½ teaspoon cloves, ground, see note 2
- 120 g brown sugar
Wet ingredients
- 110 g coconut oil, melted, subs note 3
- 2 eggs, room temperature
- 80 g (½ cups) banana, mashed
- 1 teaspoon vanilla extract
- 100 g (1 cups) grated carrot, approx. 2-3 carrots. moisture removed
- 150 g (1 cups) sultanas/raisins, optional
Instructions
Prepare ingredients
- Thinly grate 100 g grated carrotpprox. 2-3 carrots to yield 1 cup and squeeze out excess moisture using a paper towel, clean dish towel or cheese cloth.
- Mash 1 small banana to yield approx. ½ cup
Mix Ingredients
- Beat the 120 g brown sugar 110 g coconut oil 2 eggs in a large bowl until it’s looking creamy and light (you shouldn't see any granules from the brown sugar left)
- Add the 140 g flour, 30 g desiccated coconut, 3 teaspoon baking powder, 80 g vegan protein powder, ½ teaspoon salt, 2 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves and mix well. Stir in the mashed 80 g banana and 1 teaspoon vanilla extract
Fold Mix-Ins and Bake
- Fold in the 100 g grated carrot and 150 g sultanas/raisins. Don't overmix otherwise the batter will end up dense.
- Pour the batter into a lined loaf tin. Bake at 160°C (320°F) for 50-60 minutes or until a skewer comes out clean and the top looks golden and slightly cracked.
- Allow to cool before cutting.
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