Join Sara in the kitchen for an Easter classic ~ Carrot Cake! We decided to put a little twist on the recipe and make them into cupcakes. If you’d like to make a full cake, check out our recipe from last year.

Healthy Carrot Cake Cupcakes

Serves: 12

Ingredients

• 1/2 cup oat flour
• 5 fresh figs (or 4 pitted dates)
• 4 egg whites
• 1 whole egg
• 1/2 cup carrots
• 3/4 cup protein powder
• 1 cup unsweetened almond milk
• 1/2 cup baking stevia OR 10-15 drops of liquid stevia extract
• 1 tsp cinnamon
• 1/8 tsp ground cloves or nutmeg
• 2 tsp baking powder
• 1 tsp vanilla

For the frosting:

• 1 cup non-fat greek yogurt
• 2 tbs mascarpone or cream cheese
• 1/4 cup protein powder
• stevia, to taste

Instructions

1. Watch the YouTube Video for full instructions! 🙂
2. Preheat oven to 350 degrees and cook for 25-30 minutes or until golden brown.

Notes

Nutrition Facts include the frosting
Servings: 12
Calories: 95
Fat: 2.5 g
Carbs: 8 g
Fiber: 2 g
Protein: 11 g

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