Carrot Cake Muffins

bake your own easy carrot cake cupcakes
icon 35 min
Karottenkuchen © foodspring
There’s one springtime treat that can’t be missed. You know what it is, right? Yep: carrot cake! The grated carrots keep this recipe super moist and add their special boost of nutrition and flavor. Here’s a tip for the clean frosting: use our Coconut Crisp Protein Cream to save yourself not only heaps of added sugar, but also time and effort.

Ingredients

12 Persons

  • 2
    eggs
  • 150 g
    skyr yogurt
  • 120 g
    unsweetened applesauce
  • 80 g
    erythritol or stevia
  • 2
    carrots, shredded
  • 180 g
    spelt flour
  • 50 g
    Whey Protein Hazelnut
  • 2 tsp
    baking powder
  • 1 tsp
    cinnamon
  • 70 g
    raisins

Preparation

  • 1

    Mix the eggs, skyr, applesauce, and sugar alternative in a bowl. Fold in the carrots.

  • 2

    Add the flour, Whey Protein, baking powder, and cinnamon. Mix until they form a batter. Fold in the raisins.

  • 3

    Preheat the oven to 180° C.

  • 4

    Grease a muffin tin. Fill each cup no more than 2/3 full with the carrot cake batter. Bake for 20 minutes.

  • 5

    Set aside to cool. When the carrot cake muffins are done, spread a dollop of Protein Cream on top of each one.

  • 1
    Enjoy!
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Recipe Overview

Goal
Muscle Building
Total time
35 min
Difficulty
easy

Nutritional value, per portion

Protein
10g
Carbs
20g
Fat
5g
Calories
162 kcal