In the exercise practice, the correct protein consumption is essential for an optimal nutrition and tissues reconstruction, being possible to supply this nutrient through an adequate technologic development of food products commonly consumed in human nutrition, as bakery products. The objective of this work was to develop a carrot cake with cinnamon, gluten free, with high protein content for sportsmen. It was produced three formulations (Standard, F2 and F3) acquired through the same method of preparation, however, with different albumin concentration or exemption, being: Standard (0%), F2 (8%) and F3 (14%). Rice flour was used in replacement to wheat flour in all recipes due to the absence of gluten. The sensory analysis was performed in a gym placed in Campo Grande/MS with 63 tasters and the evaluated attributes were appearance, texture, aroma, flavor, color, sweetness, global acceptance and purchase intention. The analysis of variance ANOVA was used, considering p<0.05. All formulations presented yield of 16 portions and average cost of R$24.32, with emphasis in the protein amount: Standard (2.4 g/portion), F2 (7.9 g/portion) and F3 (11.1 g/portion). Regarding the sensory analysis there was significant difference between the three formulations in global acceptance, purchase intention, flavor and texture. The average of F3 global acceptance (7.26) was significantly inferior to the standard (7.8) and F2 (7.82), which did not differ from each other. The same inferiority profile of the F3 was verified for purchase intention and texture. The F2 showed a higher acceptability index in global acceptance and purchase intention in comparison to the standard and F3. The albumin presented potential to participate as an enriching ingredient in the formulations, both in sensory aspects and in nutritional aspects. Therefore, the high protein cake developed presents itself as a viable alternative for both pre and post-workout meal.