Fit Whip Carrot Cake

Carrot cake lovers rejoice! We have a delicious, guilt-free version for you to enjoy, just in time for Easter! This dense, flavorful cake has over 21g protein per large serving and a fraction of the carbohydrates and fat compared to a traditional carrot cake! 


Fit Whip Carrot Cake

  • Prep Time = 5-10 mins
  • Cook Time = 18-22 mins (depending on size of loaf pan)
  • Makes 1 mini cake loaf (1 big serving!)


Dry Ingredients:
  • 2 scoops (34g) Vanilla Sugar Cookie Fit Whip
  • 1 Tbsp Coconut Flour (or other flour of your choice)
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • Dash of salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
Wet Ingredients:
  • 2 Tbsp (1 oz) Unsweetened nut milk (or milk of your choice!)
  • 1 Tbsp Whipped Butter, softened to room temp 
  • 1/3 Cup Unsweetened Applesauce 
  • 1/2 tsp Vanilla Extract
  • 85g freshly grated carrot, about 1 medium carrot


Mix together the following:
  • 1/3 Cup Fat Free Plain Greek Yogurt  
  • 1 Packet Sugar-Free Sugar substitute (such as Truvia, Stevia or Whole Earth)
  • 1/4 tsp Vanilla Extract 


  • Preheat oven to 350'F. Spray a small loaf pan (5-6 in x 3 in) with nonstick spray OR use a standard-size loaf pan (8 in x 3-4 in). 
  • In a medium bowl, mix dry ingredients together. If you don't have all the spices - just use what you have. The cake will still taste great!
  • In a small bowl whisk together wet ingredients except for the carrots.  
  • Add wet ingredients into dry ingredients and with a small whisk or fork, mix until ingredients are just combined. Fold in carrots. 
  • Pour batter into loaf pan. 
  • Cook for 18-22 minutes (smaller loaf pans will take longer than larger loaf pans to cook through), or until cake rises and a toothpick comes out clean from the center of the cake.  
  • (Optional) When cool, top with Greek Yogurt icing, or cut the cake in half and put the icing in the middle (as pictured). 
  • Enjoy!


Cake without topping/filling:
  • Calories = 262
  • Fat = 9g (Saturated Fat = 4.5g)
  • Carbs = 27.6g (net carbs = 16.9g)
  • Fiber = 10.7g
  • Protein = 21.7g
Cake with topping:
  • Calories = 305
  • Fat = 9g (Saturated Fat = 4.5g)
  • Carbs = 31.3g (net carbs = 20.6g)
  • Fiber = 10.7g
  • Protein = 29g

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