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!

Carrot Cake Loaf [Healthier Protein + Fiber Recipe]

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Jenna
Total Time: 1 hour 10 minutes
Yield: 8-10 slices 1x
Diet: Vegetarian

Description

A moist, spiced carrot cake loaf with protein and fiber from cottage cheese, whole grains, flaxseeds, and nuts. It’s perfect for fall baking, Easter Sunday, or even as a cozy breakfast or snack any time of year. The cream cheese and cottage cheese frosting is perfectly sweet, creamy, tangy, and delicious! Instructions include mixing by hand and using a KitchenAid or hand mixer.

Ingredients

Units Scale

For the Carrot Cake Loaf:

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

For the Cream Cheese Cottage Cheese Frosting:

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

Cook Mode Prevent your screen from going dark

Instructions

First, remove the cream cheese from the fridge and let it soften and come to room temperature (see note 1). Preheat the oven to 350°F (177°C). Now, place a fine mesh strainer over a mixing bowl. Add the cake flour, whole wheat flour, flaxseed, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves. Sift the ingredients into the bowl.
Mix the avocado oil and sugars. By hand (whisk method): In a large bowl, whisk together the avocado oil, brown sugar, and white sugar for about 3 minutes until the mixture looks smooth, slightly thick, and glossy. It may take longer depending on how hard you’re whisking. This step helps the sugars start to dissolve, creating a silky base that gives your loaf a moist crumb. Using a KitchenAid or hand mixer: With the paddle attachment, beat the avocado oil and sugars on medium (speed 4) for 2 minutes, scraping the sides of the bowl halfway through to ensure it’s evenly mixed.
Whisk in the eggs. By hand: Add the eggs one at a time, whisking each for 40 seconds until fully incorporated before adding the next. After the last egg and egg white, scrape the sides and whisk for another 20-30 seconds. The mixture should look smooth, glossy, and slightly thickened. Using a KitchenAid or hand mixer: With the paddle attachment, mix in the eggs one at a time on medium speed (speed 4), letting each blend for 25 seconds before adding the next. After the final egg, scrape the sides and mix another 15 seconds until smooth and well-combined.
Blend the cottage cheese. In a small blender or food processor, blend the cottage cheese until it’s completely smooth and creamy. Scrape the sides and blend again until there are no visible curds.
Add in the cottage cheese and vanilla. By hand: Add the blended cottage cheese and vanilla extract to the bowl. Whisk for 1 minute until fully combined and the batter looks creamy. Using a KitchenAid or hand mixer: With the paddle attachment, mix in the cottage cheese and vanilla on low to medium (speed 4) for 20 seconds, or just until the mixture looks smooth and uniform. Avoid overmixing at this stage to keep the carrot loaf cake tender!
Gradually add the dry ingredients to the wet mixture in 3 additions. Gently fold the flour mixture into the wet ingredients with a rubber spatula until just combined. The batter should look smooth but slightly thick. Some lumps are okay. Don’t overmix or the loaf will turn dense.
Shred the carrots and measure to equal 2 cups (lightly packed).
Add the chopped walnuts and shredded carrots. Gently fold them into the batter until everything is evenly mixed. Again, avoiding overmixing.
Spray a loaf pan with cooking spray. Place a piece of parchment paper into the pan (just big enough for the ends to hang off so you can easily lift the loaf out). Spray again, then add the batter and smooth the top. Place in the preheated oven and bake for about 50 minutes. I highly recommend using an instant-read thermometer to test the internal temperature of the loaf, as everyone’s oven is different. This will help to avoid overbaking. I remove the loaf from the oven when the internal temperature is 200-205°F (93-96°C).
Let the carrot cake loaf rest in the pan for 10 minutes, then lift it out and place it on a cooling rack to cool completely.
Make the frosting. While the loaf bakes, blend the cottage cheese until smooth. Beat the cream cheese in a separate bowl until creamy, about 1 minute. Mix in the cottage cheese until well blended. Sift in the powdered sugar and gradually add it with vanilla and cinnamon. Chill the frosting in the fridge until the carrot loaf cake is fully cooled. Frost, and top with extra walnuts if using. See note 3 for frosting tips, and note 4 for storage tips!

Notes

Cream cheese softening tip: Place the wrapped cream cheese on the stove while the oven is preheating, especially if it’s cold in your house. It will help it soften much faster!
Measuring: I highly recommend using a food scale to measure the flour and powdered sugar by grams for the most accurate measurements.
Frosting: 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 blended cottage cheese for a lighter, protein-packed version, or use all cream cheese if you want 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!
Storage: 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 choose to store the frosting in the fridge and the loaf in an airtight container on the counter for about 4 days and 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, then add frosting!
If you love cottage cheese recipes, check out this collection of easy, healthy 25 Cottage Cheese Recipes for breakfast, lunch, dinner, and snacktime!

Prep Time: 20
Cook Time: 50
Category: Breakfast and Brunch, Easter Recipes, Fall Recipes, High-Protein, Snacks and Desserts, Vegetarian
Method: Oven
Cuisine: American

Find it online: https://heavenlyspiced.com/carrot-cake-loaf-cake/

Recipe Card powered by