Mediterranean High-Protein Oat, Apple & Carrot Cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
This Mediterranean High-Protein Oat, Apple & Carrot Cake is a wholesome twist on a classic comfort treat. Packed with grated carrots, fresh apple, oats, and a scoop of protein powder, it’s naturally sweet, moist, and full of fiber. The warm cinnamon flavor ties it all together, making it perfect for breakfast, post-workout fuel, or a healthy snack. This simple cake delivers the cozy taste of homemade baking — without refined sugar or flour.
Ingredients
2 grated carrots
1 grated apple
½ cup oats
1 scoop vanilla protein powder (whey or plant-based)
2 eggs (or flax eggs for vegan option)
1 teaspoon cinnamon
½ teaspoon baking powder
Pinch of salt
Instructions
Preheat the Oven:
Set your oven to 350°F (175°C). Lightly grease or line a small baking pan or loaf tin with parchment paper.
Prepare the Dry Ingredients:
In a medium bowl, mix together oats, protein powder, cinnamon, baking powder, and a pinch of salt.
Add the Wet Ingredients:
In another bowl, whisk the eggs (or flax eggs) until combined. Stir in the grated carrots and apple.
Combine Everything:
Add the dry mixture into the wet mixture and stir until fully combined. The batter will be thick and slightly moist from the fruit and carrots.
Pour into Pan:
Transfer the mixture into your prepared baking dish and spread evenly.
Bake:
Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and Serve:
Let it cool slightly before slicing. Enjoy warm or at room temperature — plain, with Greek yogurt, or a drizzle of honey.
Tips
Grate finely for better texture: Finely grated carrots and apples mix more evenly into the batter and keep the cake moist.
Don’t overmix: Once the wet and dry ingredients are combined, mix just until there are no dry streaks left. Overmixing can make the cake dense.
Sweetness check: Depending on the sweetness of your apple and protein powder, you might not need extra sweetener. If you prefer a sweeter cake, add 1–2 teaspoons of honey, maple syrup, or stevia.
Rest before baking (optional): Let the batter sit for 5 minutes before baking to allow the oats to absorb some moisture, creating a softer texture.
Storage tip: Store leftovers in an airtight container in the fridge for up to 4 days. Warm slightly in the microwave before serving for the best flavor.
Variations
Add nuts or seeds: Mix in chopped walnuts, almonds, or sunflower seeds for a bit of crunch and extra protein.
Boost the fiber: Add a tablespoon of ground flaxseed or chia seeds to make the cake even more filling.
Make it dairy-free: Use a plant-based protein powder and flax eggs (1 tbsp ground flaxseed + 2½ tbsp water per egg).
Add Mediterranean flair: Fold in a handful of raisins, chopped dates, or a sprinkle of orange zest for a touch of natural sweetness and aroma.
Turn it into muffins: Pour the batter into a greased or lined muffin tin and bake for 15–18 minutes instead. Great for meal prep or on-the-go snacks.
Top it off: Serve with a dollop of Greek yogurt, a drizzle of honey, or a light dusting of cinnamon for extra flavor.
Q&A
Q: Can I make this cake without protein powder?
Yes. If you prefer not to use protein powder, replace it with ¼ cup of oat flour or ground oats. The cake will still hold together well and stay delicious.
Q: Can I use quick oats or rolled oats?
Either works. Quick oats give a softer texture, while rolled oats add more bite. Avoid steel-cut oats, as they won’t soften enough in this recipe.
Q: Can I make it vegan?
Definitely. Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2½ tablespoons water per egg) and use a plant-based protein powder.
Q: What kind of apple works best?
Sweet, crisp apples like Fuji or Honeycrisp work great since they add natural sweetness and moisture. Tart apples like Granny Smith will give a slightly tangier flavor.
Q: How can I tell when it’s done baking?
The top should be lightly golden, and a toothpick inserted in the center should come out clean or with just a few crumbs.
Q: Can I make it ahead?
Yes. It keeps well for up to 4 days in the fridge or can be frozen for up to 2 months. Reheat gently before serving.
Nutrition
(Per serving, based on 6 servings and using whey protein and eggs)
Calories: ~150
Protein: 10g
Fat: 5g
Carbohydrates: 16g
Fiber: 2g
Sugar: 6g
Sodium: ~120mg
(Values are approximate and may vary based on protein powder type and apple size.)
Conclusion
The Mediterranean High-Protein Oat, Apple & Carrot Cake is a simple, nourishing bake that blends wholesome ingredients with warm, comforting flavor. It’s naturally sweet from apple and carrot, rich in protein, and satisfying without being heavy. Whether you enjoy it as a breakfast bite, a post-workout snack, or a guilt-free dessert, this cake offers a perfect balance of texture, nutrition, and Mediterranean-inspired freshness. Easy to make and endlessly adaptable, it’s a smart and tasty way to elevate everyday healthy eating.