Protein Coconut Carrot Cake Loaf (Dairy Free)

a photo of a carrot cake loaf that has been cut

Protein Coconut Carrot Cake Loaf (Dairy Free)

This dairy-free carrot cake loaf is made with wholesome, everyday ingredients and a surprise hit of coconut and banana for that moist, chewy magic. It’s the kind of snack that looks like you tried way harder than you did, and it’s perfect for meal prep, sneaky veggies, or something to pair with your afternoon existential crisis (or tea).

Note - where critical to the recipe, only grams have been provided.

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Prep Time 10

Cook Time 1

Cooling Time 10

Total Time 1 20

Course Breakfast, Snack

Cuisine European

Servings slices

Calories 307 kcal

Equipment

Standard Loaf Tin, approx. 24 x 12cm
Kitchen Aid, optional

Ingredients

Dry ingredients

140 g (1 ¼ cups) flour
30 g (? cups) desiccated coconut
10 g (3 tablespoon) baking powder
80 g (¾ cups) vegan protein powder, optional, see note 1
3 g (½ teaspoon) salt
6 g (2 teaspoon) cinnamon, ground, see note 2
3 g (1 teaspoon) nutmeg, ground, see note 2
3 g (1 teaspoon) cloves, ground, see note 2
120 g (½ cups) brown sugar

Wet ingredients

110 g (½ cups) 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, or raisins, optional

Instructions

Prepare ingredients

Thinly grate approx. 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
Melt 110 g (½ cups) coconut oil in microwave for approx. 15 seconds until it's a liquid.

Mix Ingredients

Beat the 120 g (½ cups) brown sugar 110 g (½ cups) 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 (1 ¼ cups) flour, 30 g (? cups) desiccated coconut, 10 g (3 tablespoon) baking powder, 80 g (¾ cups) vegan protein powder, 3 g (½ teaspoon) salt, 6 g (2 teaspoon) cinnamon, 3 g (1 teaspoon) nutmeg, 3 g (1 teaspoon) cloves and mix well. Stir in the mashed 80 g (½ cups) banana and 1 tsp vanilla extract

Fold Mix-Ins and Bake

Fold in the 100 g (1 cups) grated carrot and 150 g (1 cups) sultanas. 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.

Video

Notes

Note 1 - Protein Powder

Vegan protein powder is recommended because it acts the most similar to flour when baked.

Vanilla or natural flavoured works best.

If not using, replace with equal amounts of flour

Note 2 - Spices

Adjust to your preferences. If you like cinnamon, add a bit more cinnamon.

Note 3 - Coconut Oil

Substitutions - other neutral oil or butter alternatives.

Serve with

For a breakfast meal prep, serve with some yogurt and fresh fruit

Storing

Store room temperature for 2-3 days. Store in the fridge for 5-7 days.

Reheating

Reheat in microwave 15-30 seconds. You can also toast.

Freezing

Freeze tightly wrapped for up to 3-6 months.

Nutrition

Calories: 307kcalCarbohydrates: 39gProtein: 10gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 353mgPotassium: 254mgFiber: 3gSugar: 13gVitamin A: 1725IUVitamin C: 2mgCalcium: 115mgIron: 3mg

Keyword Breakfast meal prep, Breakfast recipe, snack prep, snack recipe

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