Protein Flour Co.

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PFC Carrot Spice Loaf Cake

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PFC Carrot Spice Loaf Cake

Protein Flour Co.
A cozy carrot cake–style loaf made with Protein Flour Co.blend, warm spices, and grated carrots. This version keeps the process simple:blend the base batter, then stir in the carrots and spices so you still get pretty orange flecks and a tender, cake-like texture.
Print Recipe

Equipment

  • 1 8×4 or 9×5 loaf pan
  • 1 Blender or Food processor

Ingredients
  

  • 1 cup Protein Flour Co. blend
  • 1/2 cup yogurt plain or vanilla
  • 2 large eggs
  • 1/2 cup sugar
  • 1/3 cup oil
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract OR 1/2 teaspoon vanilla powder
  • 1 cup finely grated carrots lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions
 

  • Preheat oven to 350°F. Grease and line a loaf pan (8×4 or 9×5) with parchment paper.
  • In a food processor or blender, add the yogurt, eggs, sugar, oil, vanilla, baking powder, and Protein Flour Co. blend.
  • Blend until smooth and well combined.
  • Pour the batter into a mixing bowl. Add the grated carrots, cinnamon, and nutmeg.
  • Gently fold everything together with a spatula until the carrots and spices are evenly distributed.
  • Transfer the batter to the prepared loaf pan and smooth the top.
  • Bake at 350°F for about 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Folding the grated carrots in at the end (instead of fully blending them) helps keep some texture and color, similar to classic carrot cake. If you prefer a smoother loaf, you can pulse the carrots briefly into the batter.