Healthy Coconut Carrot Cake with Buttercream Frosting

The best healthy carrot cake you will ever try! This moist cake has just the right amount of spice and topped with perfectly rich buttercream frosting and for an added bonus, this cake is made gluten-free and high in protein–double win!

I wanted to start off this post by saying that carrot cake is my favorite flavor of cake but that’s just not true. I feel like I say that about all cakes because I just love cake so much that in the moment I really do believe that it’s my favorite. The truth is, I love them all the same! Just give me cake and I will love it as much as the last slice. <3

I used PEScience Select Protein in this recipe. For this recipe I used Gourmet Vanilla but I’ve also used their Snickerdoodle flavor in many carrot cake recipes and it tastes amazing as well. You can get 30% OFF all PEScience products by using my affiliate code PBCHOCO at checkout on their website 

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Healthy Coconut Carrot Cake with Buttercream Frosting

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 43 minutes

Category: Dessert, Snack, Brunch

Yield: 16

Serving Size: 1/16 of the cake

Calories per serving: 241

Fat per serving: 18g

Carbs per serving: 19g

Protein per serving: 9g

Healthy Coconut Carrot Cake with Buttercream Frosting

The best ever healthy coconut carrot cake with keto buttercream frosting. This cake is made gluten-free and high in protein.


    Carrot Cake
  • 1 1/2 c peeled & grated carrots
  • 1 1/2 c gluten-free oat flour
  • 64g vanilla protein powder pescience 30% off code PBCHOCO
  • 3/4 c unsweetened almond milk
  • 1/3 c unsweetened shredded coconut
  • 1/4 c + 1 tbsp coconut oil, melted
  • 3 eggs, large
  • 1/3 c egg whites
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch sea salt


  • Pre-heat oven to 350 F and prepare three 6-inch round pans with non-stick spray and set aside.
  • Place the eggs, egg whites, milk and grated carrots into a stand alone mixer or in a large bowl and using a hand held mixer, beat until fluffy. About 20-30 seconds. Add in the melted oil and vanilla and continue mixing until incorporated. Add in the remaining dry ingredients and continue mixing until a batter forms. Distribute the batter between the three pans. Bake for 16-18 minutes. Let cakes cool completely. Use a knife to level the cakes if they come out too round. I like to let mine cool upside down and that usually levels them off pretty well.
  • Prepare your frosting by placing the butter into a mixer. Beat the butter until creamy. Add in the vanilla and powdered erythritol and mix until incorporated. Add in the protein 1 scoop at a time (about 32g) until you reach your desired consistency. The frosting should be stable enough to keep shape.
  • Place the cakes on a serving tray and place a nice thick glob of frosting between each cake layer. Then frost the rest of the cake however you like. I'm terrible at frosting cakes so I opted for the "barely frosted" rustic look. Then I topped mine with crushed nuts and thyme for esthetic reasons. 🙂 Enjoy!

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