A moist, gluten-free protein carrot cake that’s low-calorie, high in protein, and full of fall flavor.

Scale

1 cup oat flour

1 scoop vanilla protein powder

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

2 eggs

¼ cup unsweetened applesauce

¼ cup Greek yogurt

¼ cup maple syrup

1 cup grated carrots

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C) and grease an 8-inch pan.

2. Mix dry ingredients in one bowl.

3. Whisk wet ingredients in another.

4. Combine wet and dry, then fold in carrots.

5. Pour into pan and bake 25–30 minutes.

6. Cool before serving.

Top with cream cheese frosting or a protein glaze.

Store refrigerated up to 5 days or freeze for 2 months.