High Protein Carrot Cake

A moist cake loaded with protein and berries!

Featuring 14 grams of protein per serve and the goodness of healthy fats from coconut oil and our optional toppings, this cake is hard to say no to.


1 scoop (30g) Bulk Nutrients WPI, WPC, Protein Matrix +, Thermowhey or Earth Protein in Vanilla
1 scoop (30g) Bulk Nutrients Micellar Casein in Vanilla
500g grated carrot
3 whole eggs
2 teaspoons vanilla essence
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
350g almond meal
100ml milk of choice
50ml oil of choice – we used coconut
1/3 cup no added sugar maple syrup
1 cup (150g) blueberries
2 teaspoons baking powder
*Optional toppings: Ricotta with honey drizzle, cinnamon and walnuts.


  1. Preheat oven to 180 degrees.
  2. Combine all ingredients, excluding blueberries and mix well.
  3. Fold in blueberries.
  4. Bake for 1-1.5 hours or until cooked through. Cover with foil if needed.
  5. Cool completely in the tin.

Store in the fridge.

For more health & fitness tips, advice, inspiration, samples & products, head along to the NZ Fitness & Health Expo (27-28 October) at Auckland’s ASB Showgrounds, Greenlane.  There’s free seminars, live cooking demos, kids fitness classes, 100+ quality exhibits, group workouts & classes, samples and so much more! For more info & tickets visit www.nzfitnessexpo.co.nz