Cinnamon Carrot Cake with Gingerbread ‘Crunch’

This fabulous recipe was created by Hebe from Burton’s Bakes. The best part is you can enjoy it entirely guilt free! That’s right, this stunning looking cake is actually packed with nutrient dense foods including our liquid egg white.


30g vanilla beef protein isolate
30g cinnamon Danish whey protein
30g coconut flour
30g buckwheat flour
30g reduced fat almond flour (or oat flour)
140ml liquid egg white
120g carrot, grated
100ml water/milk
3 tsp toffee flavdrops
1 tsp cinnamon
1.5 tsp baking powder
25 Splenda tablets/4 tbsp Natvia (or any sweetener, to taste)

Gingerbread Topping:
200g quark/Greek yoghurt/Skyr yoghurt
2 tsp coconut oil (or butter)
2 tsp gingerbread spice mix
4 tsp cinnamon danish whey
4 tsp chocolate beef protein isolate (can omit)
toffee flavdrops, to taste

Preheat the oven to 175C
Combine all the dry ingredients together in a bowl. Add in half of the grated carrot and the remaining wet ingredients along with the Splenda tablets, if using (these then dissolve in the liquid!). Blend together until smooth. Stir in the remaining grated carrot.
Scrape the batter into a 15cm (6inch) baking tin and bake for 40 minutes or until done.
For the frosting, put the coconut oil in a bowl and microwave until melted. Add the gingerbread spice mix and microwave again for about 10 seconds – this reduces the harshness of the raw spices. Stir in the quark/greek yoghurt, whey and beef isolate and mix all together until smooth. Add flavdrops to taste. Spread on top of the cake, slice and serve.

Nutritional information:

(1/6th without frosting): 115 calories; 9.9g carbs; 15.5g protein; 2.2g fat; 2.6g fibre

You can find more of Hebe’s recipes on her website Burton’s Bakes or follow her on Instagram burtonsbakes

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