Carrot Cake Protein Cupcakes

Carrot Cake Protein Cupcakes

Recipe by EmyogifitCourse: Dessert, Recipes


Prep time


Cooking time





Carrot cake Ingredients

  • 30g Oat Flour

  • 32g vanilla protein

  • 10g brown sugar

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp ground nutmeg

  • Pinch of ginger

  • Pinch of salt

  • 25g Grated Carrot

  • 62g low-fat ricotta

  • 30g egg whites

  • 15g Walden farms sugar free pancake syrup

  • 5g coconut oil, liquid form

  • 1tsp vanilla extract

  • 30g unsweetened apple sauce

  • 10Ml almond milk

  • Icing Ingredients
  • 4oz fat free cream cheese

  • 50g non fat greek yogurt

  • 1tsp vanilla extract.

  • 6g cheesecake jello sugar free pudding mix

  • 20-30g swerve powdered sugar

Cake Directions

  • Preheat oven to 350 and line the bottom of your cupcake pan with cut our parchment circles and spray with non stick spray
  • Grate your carrot
  • Mix your dry and wet ingredients separate and then combine together mixing dry into wet
  • Spoon batter into its and bake for 10-15 minutes
    Pro tip- weigh your bowl BEFORE adding the ingredients and then weigh it after so you know how much batter weighs. Ie if it weighs 240g then you would know to do 40g of batter per cupcake.
  • Icing Directions
  • Combine all wet ingredients first and then incorporate the swerve sugar substitute. Stir until there are no more lumps


  • NUTRITION without icing- 74 Calories 7.4P/1.8F/5.2C
  • NUTRITION with icing- (20g icing) 94 calories. 9.6P/1.8F/7.5C

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