Spiced Protein Carrot Cake Squares

Carrot cake is one of my absolute favourite sweet treats. As a huge fan of anything with mixed spice, cinnamon and nutmeg, plus crunchy nuts and moistness from the carrots, this healthy, protein packed version of a traditional classic really hits the spot. Made exclusively for a very special PhD Woman event, I urge you to give this a go – you won’t believe it’s not bad for you!



  • 1 cup buckwheat flour
  • ¼ cup plain gluten-free flour
  • ¼ cup almond flour (I used Sukrin)
  • 2 scoops PhD Woman Vanilla Creme Exercise Support protein powder
  • 3 carrots, grated
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup walnut pieces
  • ¾ cup raisins
  • ½ cup natural sweetener (Truvia or other stevia)
  • 2 tsp baking powder
  • ⅓ cup coconut oil, melted (I used Lucy Bee)
  • 2 eggs
  • ½ can unsweetened cooked apple slices (I get these from Tesco)
  • 1 tsp vanilla extract
  • 2 tbsp Skinny Syrup (vanilla/almond) OR honey if not available
  • ½ cup almond milk


Get baking!

  1. Preheat the oven to 190 degrees C and grease and line a rectangular baking tin.
  2. In a large bowl, mix together the flours, spices, grated carrot, walnuts, raisins, protein powder, sweetener and baking powder.
  3. Blend together the eggs, coconut oil, apple slices, vanilla extract and skinny syrup (or honey) for about 10-15 seconds until smooth, then pour this into the dry ingredients.
  4. Gently fold in and add some of the milk, if required, to achieve a thick batter. Pour into your prepared tin, smooth out evenly and bake for around 30-40 minutes until risen, golden and firm to the touch. Leave to cool for a bit, slice up and enjoy!


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