Nourishing and Light Carrot Cake Cupcakes (11g Protein!)

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if you’re a fan of carrot cake but want a healthier, protein-packed version, these carrot cupcakes are about to become your new favorite treat.

they’re soft, moist, perfectly spiced, and topped with a lightly sweetened honey cream cheese frosting.

plus, they’re made with simple, wholesome ingredients and a boost of protein to keep you feeling satisfied.

taste & texture

these cupcakes have the classic warm, spiced flavor of traditional carrot cake, thanks to cinnamon, nutmeg, and vanilla.

the grated carrots add natural sweetness and moisture, while the chopped pecans bring a subtle crunch.

the texture is soft, tender, fluffy and yet slightly dense—just enough to feel like a hearty snack rather than a sugar-loaded dessert.

the honey cream cheese frosting is smooth, creamy, and lightly sweet, complementing the cupcakes perfectly without overpowering them.

why these are a great dessert option

these cupcakes are made with nutrient-dense ingredients like almond flour, greek yogurt, and eggs, making them naturally higher in protein and healthy fats.

instead of tons of refined sugar, they’re sweetened with maple syrup or honey for a more natural source of sweetness.

they’re also gluten-free, thanks to the almond flour base, and packed with fiber from the carrots and nuts.

macro breakdown per cupcake (estimated for 9 cupcakes):

• calories: ~235
• protein: ~11g
• carbs: ~18g
• fat: ~14g
• fiber: ~2g
• sugar: ~10g

these numbers may vary based on the protein powder and specific ingredients you use, but overall, these cupcakes are a balanced snack or dessert that can even work as a post-workout treat!!

how easy are they to make?

these cupcakes come together in just one bowl and require only basic ingredients.

all you need to do is whisk together the wet ingredients, fold in the dry, and bake.

since they’re made with almond flour, they stay moist even after baking, so there’s no need to worry about dry cupcakes.

substitutions & how to make them vegan

if you need to swap out some ingredients, here are some easy substitutions:

• greek yogurt → use dairy-free yogurt to keep them dairy-free.
• pecans → swap for walnuts or omit if you prefer nut-free.
• maple syrup/honey → coconut sugar or date syrup can work.
• olive oil → avocado oil, melted coconut oil, or even applesauce for a lower-fat option but the texture will change a bit.

vegan version

to make these cupcakes vegan, replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, let sit for 5 minutes). also, swap the greek yogurt for dairy-free yogurt.

the texture will be slightly denser and less fluffy without eggs, but they will still hold together well and stay moist.

for a vegan frosting, use dairy-free cream cheese and swap honey for maple syrup or powdered coconut/date sugar.

the easy honey cream cheese frosting

this frosting is as simple as it gets—just cream cheese, honey, and vanilla. no complicated steps, no butter, just three ingredients mixed until smooth.

it’s lightly sweet, creamy, and spreads beautifully over the cupcakes.

if you prefer a fluffier texture, you can beat in a couple of tablespoons of greek yogurt or coconut cream.

storage tips

these cupcakes store well in the fridge for up to 5 days in an airtight container. the frosting will firm up slightly, but you can let them sit at room temperature for a few minutes before eating.

if you want to freeze them, store the unfrosted cupcakes in an airtight container for up to 3 months. just thaw and frost when ready to serve.

if you love Easy and Delicious Semi Homemade Protein Chocolate Peanut Butter Eggs, then try these other recipes from upbeetandkaleingitblog!

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are you going to make my Easy and Delicious Semi Homemade Protein Chocolate Peanut Butter Eggs?!

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