Nourishing and Light Carrot Cake Cupcakes (10g Protein!)
APPROXIMATE macro breakdown per cupcake (estimated for 9 cupcakes):u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~235u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~11gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~18gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~14gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~2gu003cbru003eu003cstrongu003esugar:u003c/strongu003e ~10g
Servings 9 servings
Calories 235kcal
Ingredients
- 2 eggs 1/2 cup greek yogurt 1/3 cup maple syrup or honey 1/4 cup olive oil (or avocado oil) 1/2 tbsp vanilla bean paste or extract 1 1/4 cups finely grated carrots 1 1/4 cups almond flour 1/2 cup vanilla protein powder 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp baking soda 1 tsp baking powder 1/4 tsp sea salt 1/3 cup chopped pecans
- frosting 8 oz cream cheese (regular or dairy-free), softened 3 tbsp honey 1/2 tsp vanilla bean paste or extract
Instructions
- preheat oven to 350°f and line a muffin tin with cupcake liners. in a bowl, whisk together eggs, greek yogurt, maple syrup (or honey), olive oil, and vanilla extract.
- stir in grated carrots. add in the almond flour, protein powder, cinnamon, nutmeg, baking soda, baking powder, and salt. fold in the pecans.
- divide batter evenly into muffin cups and bake for 30 minutes, or until a toothpick comes out clean. let cool completely before frosting.
- for the frosting, beat all ingredients together until smooth and creamy and top the cooled cupcakes. enjoy!!