Indulge guilt-free in our Cheat-Code Carrot Cupcakes. With almond flour, shredded carrots, and protein-packed Quest frosting, these cupcakes will redefine your love for carrot cake. Check out the full recipe below:
NUTRITIONAL INFO
CARROT CUPCAKES
Yields: 16 servings | Serving Size: 1 cupcake
Calories: 240 | Protein: 12g | Fat: 19g | Net Carb: 4g
Total Carb: 6g | Sugar: 2g
Ingredients
CARROT CUPCAKES
- 3 cups almond flour
- ¼ cup zero-calorie sweetener
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 3 eggs
- 1 cup carrots, shredded
- 1 Vanilla Quest Shake
- ½ cup 0% Greek yogurt
- 1 tsp vanilla
Frosting:
Topping:
- 2 tbsp walnuts, chopped
- 2 tbsp shredded carrots
Method
- Preheat the oven to 350 F and prepare a muffin pan with liners.
- In a bowl, stir together the almond flour, baking soda, salt, sweetener, and spices.
- In another bowl, whisk together the eggs, carrots, yogurt, Vanilla Quest Shake, and vanilla extract.
- Add the dry ingredients to the wet and stir until no spots remain.
- Fill the lines ¾ full and bake the cupcakes for 18-20 minutes. Let cool.
- Make the frosting by using a handheld mixer to combine the cream cheese and butter until fluffy.
- Add the sweetener and protein powder and mix until smooth. Use a spoon to frost the cupcakes.
- Add the topping ingredients to a bowl and combine. Top the cupcakes with the mixture and serve.
