Healthy Carrot Cake Cupcakes

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

Prep Time: 5 min

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

[yumprint-recipe id=’36’]

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  1. […] Less than 100 calories each, these make the perfect healthy dessert for Easter Sunday. Get the full printable recipe here▶ http://supersisterfitness.com/healthy-carrot-cake-cupcakes/ […]

  2. […] 14. Healthy Carrot Cake Cupcakes: one of the best recipes we’ve ever made. Always a crowd pleaser! […]

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