Carrot Cake Protein Cupcakes

Urgh, I love Carrot Cake! It is probably one of my favourite cakes of all time 🙂 And who can blame me? It’s packed full of incredible flavour, so moist and so delicious 🙂 One of my work colleagues LOVES carrot cake and asked me if I could make a healthy version for him! So of course, I accepted his challenge and made these beautiful cupcakes!

Ingredients –

Cupcakes –

110g Tiana Organic Coconut Flour

150g Tiana Organic Crystallised Coconut Nectar

Zest from 1 Orange

50g Vanilla Whey Protein Powder

2 tsp Ground Cinnamon

2 tsp Grated Nutmeg

1 tsp Baking Powder

1 tsp Vanilla Extract

4 Eggs

120g Coconut Oil, melted

250g 0% Total Greek Yoghurt

120ml Coconut Milk

200g Grated Carrots

Icing –

100g 0% Total Greek Yoghurt

25g Vanilla Whey Protein Powder

Juice from 1/2 Lemon

1 tbsp Tiana Organic Crystallised Coconut Nectar

Walnuts Halves

Method –

1. Preheat the oven to 180 degrees and line a cupcake tray with cupcake cases

2. In a bowl, mix the coconut flour, coconut sugar, whey protein powder, cinnamon, allspice, nutmeg, baking powder and orange zest

3. In a food processor, beat together the eggs, greek yoghurt, coconut milk, coconut oil and vanilla extract

4. Slowly, spoon the flour mixture into the wet mixture and combine

5. By hand, mix in the grated carrots and spoon the batter into the cupcake cases

 6. Bake in the oven for 20 minutes, or until they turn golden brown

7. If you want to make sure they are cooked, then stick a skewer into the cupcake and if it comes out clean then they’re ready!

8. Whilst the cupcakes are cooling, it’s time to make the frosting. In a food processor, whisk together the yoghurt, protein powder and coconut sugar

9. By hand, mix in the lemon juice – put it in a drop at a time as you don’t want to make it too runny

10. Smother the cupcakes in the icing and top with walnuts halves

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These cupcakes are soooo yummy 🙂 They are very dense compared to your standard light and fluffy cupcake. However, this is packed full of incredible flavour that is so fresh and delicious. You get a beautiful hint of the spices, not to overpowering which I love. They’re just amazing in my eyes really, considering this is my first ever cupcake recipe!! Thanks to all of my work colleagues for being my little tasters & giving me the go ahead on this recipe 🙂

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Hope you all enjoy this recipe & have a great week 🙂

Beki x

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