Carrot Cake Loaf [Healthier Protein + Fiber Recipe]

Name: Carrot Cake Loaf [Healthier Protein + Fiber Recipe]
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: high heat cooking spray (I use avocado oil spray); 1 cup (120g) cake flour; 1/2 cup (60g) whole wheat flour; 2 tablespoons ground flaxseed; 1 teaspoon fine sea salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 3 large eggs plus 1 egg white; 1/3 cup avocado oil; 1/2 cup packed light brown sugar; 1/4 cup raw cane sugar; 1/2 cup low-fat cottage cheese; 2 teaspoons vanilla extract; 2 cups carrots, finely shredded and lightly packed; 1/2 cup walnuts or pecans (plus more for topping if you wish), chopped; 4 ounces cream cheese; 4 ounces (1/2 cup) cottage cheese (low-fat or full-fat works); 1 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

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If you love carrot cake but want something a little more wholesome with added protein and fiber, this spiced carrot cake loaf is the best of both worlds!

It’s made with simple, health-conscious ingredients like part whole wheat flour, flaxseeds, avocado oil, cottage cheese, nuts, and plenty of fresh carrots, yet it still feels indulgent like classic carrot cake.

Each slice is moist and topped with a creamy, spiced frosting made from a blend of cream cheese and cottage cheese. Perfect for fall baking, Easter Sunday, Christmas brunch, or as an afternoon snack with your coffee!

If you like desserts with added protein and fiber, you have to try my Orange Poppyseed Muffins, too. Or, my Pumpkin Cake Squares with Orange Cream Cheese Frosting! 😋

Two slices of carrot loaf cake sliced from the whole loaf on a wooden cutting board.

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Carrot Cake Loaf Cake Recipe

Trust me, I am 100% not against a good bakery slice of carrot cake. But when I’m baking at home for just my husband, Jon, and me, I like to try to make it a bit more nutritious so we can enjoy it all week without feeling weighed down.

A typical bakery slice is usually loaded with sugar, refined flour, and higher fat, with less fiber. My carrot loaf cake version still has sugar, but not a ton, and a little more substance and balance than your typical bakery slice.

I hope you love it as much as we do! 🥕🍰

Carrot Cake Loaf Cake Recipe

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The Ingredients

Carrot cake loaf ingredients: 4 eggs, brown sugar, white sugar, carrots, vanilla, cottage cheese, avocado oil, flours, and spices.

Dry Ingredients

Cake flour – Gives the loaf a soft, tender, and slightly airy crumb. Cake flour has lower protein than all-purpose, which helps the carrot loaf stay light.

Whole wheat flour – Adds a touch of heartiness and fiber. It balances the cake flour for structure and nutrition!

Ground flaxseeds – Boosts fiber and keeps the loaf moist. Flax also adds a little natural protein and omega-3s.

Baking powder & baking soda – These help the loaf rise evenly.

Fine sea salt – Enhances all the flavors and balances the sweetness.

Ground cinnamon, ginger, nutmeg, and cloves – These give the loaf warm, cozy spice notes typical of carrot cake!

Wet Ingredients

Eggs (3 whole + 1 egg white) – Provide structure, protein, and help the loaf rise. The extra egg white increases protein without adding fat.

Avocado oil – Healthy fat that keeps the loaf moist and tender.

Low-fat cottage cheese – Adds protein, probiotics, moisture, and a slight tang for a soft, tender crumb. Using low-fat cottage cheese keeps the loaf lighter and higher in protein while balancing the fat from the oil for a tender, not overly dense texture.

Light brown sugar & white sugar – Sweetens the loaf naturally and helps retain moisture.

Vanilla extract – Enhances all the flavors!

Add-ins

Grated carrots – The star ingredient! Carrots add natural sweetness, moisture, and fiber.

Chopped walnuts or pecans – Provide crunch, flavor, and healthy fats. Choose your favorite or use whatever you may have in the house already!

Frosting

Cream cheese – Classic frosting base with creamy, tangy flavor.

Blended cottage cheese – Adds extra protein while keeping the frosting light.

Powdered sugar – Sweetens the frosting and makes it silky.

Vanilla extract & cinnamon – Complements the spiced loaf beautifully!

How to Make Carrot Loaf Cake

A slice of frosted carrot loaf cake on a white plate with a fork and a frosted loaf on a wooden cutting board and an orange napkin.

The instructions include mixing by hand and using a KitchenAid or hand mixer. Whichever you prefer! Scroll down to find the full instructions with notes and tips in the recipe card towards the bottom of the page. ⬇️

Start by preheating your oven to 350°F (175°C) and preparing your loaf pan by spraying it with cooking spray, lining it with parchment paper, and spraying again.

Take the cream cheese for the frosting out of the fridge so it can soften and come to room temperature. This ensures the frosting and batter will mix smoothly!

Now, sift together all the dry ingredients (flours, baking powder, baking soda, salt, spices, and flaxseeds) into a bowl. Sifting not only helps remove lumps but also evenly distributes the leavening and spices. Some flaxseeds will be too big to sift, so just dump them and mix them into the flour!

Flours and spices being poured from a bowl into a fine mesh strainer over a glass bowl on a white surface.

Flour, spices, baking powder, and baking soda being sifted through a find mesh strainer into a glass bowl.

Next, whisk together the avocado oil, brown sugar, and white sugar until smooth and glossy. Whisking by hand takes about 3 minutes; with a mixer, 2 minutes on medium speed is enough. This creates a silky base that helps the loaf stay moist!

Brown sugar, white sugar, and avocado oil in a white bowl with a whisk before being whisked.

Eggs being whisked into the sugars and avocado oil for carrot cake loaf cake.

Add the eggs one at a time, whisking each for 30–45 seconds by hand or 20–30 seconds with a mixer until fully incorporated. After the last egg and the extra egg white, whisk briefly again until the batter looks smooth, glossy, and slightly thickened.

Mixing slowly ensures the eggs fully emulsify with the oil and sugar without overworking the batter!

Cottage cheese and vanilla extract added to carrot cake loaf cake batter in a white bowl with a silver stainless steel whisk.

Sifted flour being folded into the carrot cake loaf cake batter.

Blend the cottage cheese in a small blender or food processor until completely smooth. Let it sit at room temperature for a few minutes so it isn’t too cold when added to the batter.

Fold the blended cottage cheese and vanilla extract into the eggs and sugar mixture, mixing gently until uniform. Tiny lumps are fine; they will smooth out as the loaf bakes.

Gradually fold the sifted dry ingredients into the wet mixture in two additions until just combined. A few small lumps are okay. Overmixing can make the loaf dense!

Mixed carrot cake loaf cake batter in a white bowl.

Carrot cake loaf cake batter being dumped into a parchment lined loaf pan on a white surface.

Finally, fold in the grated carrots and nuts until evenly distributed. The carrots add natural sweetness, moisture, and fiber, while the nuts bring crunch and flavor. Folding gently keeps the batter light and airy.

Pour the batter into the prepared loaf pan, smooth the top, and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Or, you can use an instant-read thermometer to test the internal temperature of the loaf. I highly recommend this; everyone’s oven is different. It will help to avoid overbaking. I remove the loaf from the oven when the internal temperature is 200-205°F (93-96°C)!

How to Make the Frosting

Carrot loaf cake frosting ingredients: sifted powdered sugar, blended cottage cheese, a spoonful of cinnamon, a bottle of vanilla, cream cheese.

While the loaf is baking, for the frosting, blend the cottage cheese in a blender or food processor until smooth.

In a separate bowl, using a whisk or stand mixer with the paddle attachment, mix the cream cheese until smooth and creamy, about one minute. Add the cottage cheese to the cream cheese and mix until fully incorporated.

Sift the powdered sugar with a fine mesh strainer, as it tends to be clumpy, and we don’t want a clumpy frosting. Gradually mix in the powdered sugar, vanilla, and cinnamon.

Chill the frosting in the fridge until you’re ready to frost. Frost the carrot cake loaf once it’s completely cooled!

FROSTING TIP:

For the frosting, you can customize it to your preferred balance of creaminess, thickness, and sweetness. Choose to stick with my blend of cream cheese and cottage cheese for a lighter, protein-packed version, or use all cream cheese for a richer, thicker frosting.

My version isn’t thick and heavy like a frosting you’d get from a can, but it’s also not as thin as an icing. It has a perfect balance of creamy, spreadable texture that holds on the loaf without sliding off. You can also add a bit more powdered sugar to thicken it, but go slowly, as too much can make it overly sweet. Chilling the frosting in the fridge also helps it firm up a bit as the cream cheese cools!

Cream cheese cottage cheese frosting being poured onto a carrot loaf cake.

Frosting being spread on a carrot loaf cake with a rubber spatula.

FAQ: Carrot Cake Loaf Cake

Can I use a different oil?

Yes! You can substitute avocado oil with other neutral-flavored oils like light olive oil, grapeseed, or vegetable oil. Coconut oil works too, but it will add a slight coconut flavor and can make the loaf a bit denser. Stick with liquid oils for the best texture. Solid fats like butter will change the crumb and may make it richer and slightly heavier!

Can I use whole-fat cottage cheese instead of low-fat in the carrot cake loaf batter?

You can; however, it will make the loaf slightly denser, but it will still be delicious. Low-fat keeps it lighter while balancing the avocado oil.

Can I use all cake flour or all whole wheat flour?

Using all cake flour will make it very soft and light, but less hearty. All whole wheat will make it denser. A mix gives the best balance of fluffiness and fiber.

Can I add protein powder?

Yes, you can add your favorite protein powder to the carrot cake loaf. This will boost protein, but a few adjustments are important to keep the texture light and moist. Use 1 scoop (about 30g) of neutral or vanilla protein powder and slightly reduce the flour by the same amount to prevent the batter from becoming too dry or dense.

Because protein powder absorbs extra liquid, you may also need to add one to two tablespoons of milk or extra avocado oil to maintain moisture. The rest of the recipe (eggs, cottage cheese, and carrots) stays the same.

With these tweaks, you’ll have a higher-protein loaf that’s still soft, tender, and so delicious!

Just Ingredients Vanilla Bean Protein Powder is my favorite protein powder. If you’re seeking a clean, high-quality protein supplement, this is perfect for you! Crafted with four premium protein sources: 100% grass-fed, non-denatured whey from New Zealand, organic pea protein, grass-fed collagen, and organic chia seed protein, it delivers 22 grams of protein per serving!

Can I whisk the flour in?

No, do not whisk the flour in. Instead, fold in the flour gently to avoid overdeveloping gluten, which keeps the loaf soft and cake-like.

Is this recipe gut-friendly?

Using low-fat, live-culture cottage cheese in the carrot loaf cake, plus fiber from carrots, whole wheat flour, and flax, can support healthy digestion!

How should I store the loaf and frosting?

Store the cooled loaf with frosting in the refrigerator for up to 5 days, or freeze slices for up to 2 months. You can also store the frosting in the fridge and the loaf in an airtight container on the counter for about 4 days, then frost each slice as you eat it. I prefer this way because I like to heat each slice for 30 seconds so it’s warm!

A golden-brown carrot loaf cake frosted with cream cheese cottage cheese frosting and topped with walnuts on a wire rack.

Carrot loaf cake being sliced with a knife on a wooden cutting board.

I’d love to hear about your experience with this Carrot Cake Loaf recipe! Please leave a question or recipe review, get in touch via email, and follow me on social media, which I have linked below.

You can also subscribe to the Heavenly Spiced email list to stay updated on new recipes, giveaways, life updates, and more! Hope to see you there. – Jenna 😊💌

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