Healthy Microwaveable Carrot Cake Quinoa Flake Protein Loaf
If you like baked oatmeal, you will definitely like this Carrot Cake Quinoa Flake Protein Loaf.
If you don’t like how long it takes to make baked oatmeal, you will totally fall in love with this super quick microwave-baked version.
If you like guilt-free desserts, then you will 100% go crazy for this sweet treat that is suitable for both breakfast and dessert!
Super moist, super flavorful, super healthy — made with freshly grated carrots, unsweetened applesauce and the complete protein superfood, quinoa!
If you want a more bread-like loaf, try adding 1 tbs of ground flaxseed to the batter, like in my other microwave-baked recipes. I realized I was out of flax after I grated the carrots so it was too late to turn back… and I also wanted a “carrot-cake-meets-breakfast” all to myself…
After one bite, you will want to keep this Carrot Cake Quinoa Flake Protein Loaf to yourself too 😉
Healthy Microwaveable Carrot Cake Quinoa Flake Protein Loaf
Ingredients
- ½ cup Grated Carrots
- 1 tsp Orange Zest
- ½ cup Unsweetened Vanilla Almond Milk
- ⅓ cup Unsweetened Applesauce
- 1 tsp Ground Cinnamon
- 4 packets Natural Sweetener (stevia, Truvia, etc.)
- ⅛ tsp Salt
- 1½ tbs Vanilla Brown Rice Protein Powder
- 51g (½ cup) Quinoa Flakes
Instructions
- Spray a ceramic mini loaf pan with cooking spray.
- In a medium-sized bowl, stir together the grated carrots, zest, almond milk, applesauce, cinnamon, sweetener, and salt.
- Stir in the protein powder. Stir in the quinoa flakes. Scoop batter into the prepared tin, tap on the counter to flatten the surface, then microwave for ~6 minutes, or until surface is firm when tapped. Let cool slightly then dig in!
330 calories for the ENTIRE LOAF! This Carrot Cake Quinoa Flake Protein Loaf is so filling (probably from the 7g of fiber and 19g of protein) that it took me both breakfast and lunch to finish. And since the loaf is low in fat you can top it with a ton of your favorite nut butter. My favorite topping is Cinnamon Roll Almond Butter! 😉
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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Nice! I had never heard about a carrot cake with quinoa… I must try that !
That baked flakes texture looks amazing. great idea! i think i can pretty much eat anything carrot cake.
It is possible to make this recipe in oven ?
Adele-
Yes, this recipe can be made in the oven! I haven’t tried baking this but I believe it should bake at 350 degrees Fahrenheit for something around 20-30 minutes? Or just until the surface springs back when tapped 🙂
-Jess
Hello! I just stumbled upon this recipe, and I was wondering if it was possible to swap the quinoa flakes with rolled oats?
Izzy-
Hmmm, I haven’t tried using rolled oats instead of the quinoa flakes but it might work! Since quinoa flakes are a lot smaller and thinner than oats, I would recommend giving the oats a pulse in a blender or food processor first, until they look like crumbles.
I hope you like the recipe!
-Jess
I have quinoa flax cereal, can that be used in this ? 🙂
Shweta-
I’ve never used a quinoa flax cereal before so I can’t be sure… what are the ingredients? And what brand is it?
-Jess
and can we use egg whites in this to boost the protein?
Shweta-
Feel free to add a couple egg whites to the recipe! Make sure to use a larger dish though because egg whites will cause the batter to expand. I wouldn’t recommend adding more than 2 egg whites because it might start to taste eggy or bland. Hope you like the recipe! 🙂
-Jess
Its Hodgson Mill brand including oats and cracked whole wheat; soy, unprocessed wheat bran, untoasted wheat germ; flax seed
Shweta-
Hmmm… it might just work but I’m not 100% sure. It might absorb a little more liquid than quinoa flakes alone so I would recommend keeping some extra milk on hand in case you need it. The “batter” shouldn’t be too thin or too thick, it should be just right 😉
-Jess
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How do you think this recipe would taste with cinnamon swirl protein powder ☺️
I think that would taste BOMB!! What protein powder do you use? I WANT IT NOW 😀
Would it be possible to use pureed pumpkin instead of applesauce in this recipe? I know it would change the nutritional information, but I’m curious to see what healthy options are available as applesauce substitutes since the only way I have access to it is by making it. Thanks in advance for your help!
I haven’t tried using pumpkin but I’m sure it would work out just fine! The only big differences to the nutrition will be less sugar (by about 5-6g), more fiber (by 1-2g), less vitamin C, and more vitamin A 🙂
I don’t have a mini loaf pan. What would be a good alternative?
You could probably use a big cereal bowl. The mini loaf pan I used is ceramic, so if you have a ceramic bowl, I’d try that. Otherwise, you could use a few ramekins or pyrex dishes 🙂
May I know what can I substitute for the applesauce? As I don’t have any in home
I guess you can use any other fruit puree? Like mashed bananas or pureed blueberries. Maybe even carrot baby food or pumpkin puree!
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