It has only been just over a week since I have posted a recipe, but it feels like forever haha! I am at a big race this week called Tour of the Gila and have been pretty busy, but today I’m finally getting around to posting these amazingly healthy and delicious carrot cake cupcakes.
I really don’t do carrot cake too often. Actually, I pretty much never do carrot cake. So, I wasn’t really sure how the recipe was gonna come out. I don’t mean to toot my own horn or anything, but I pretty much nailed this recipe!
What is not to love about a warm cinnamon carrot cake protein cupcake topped with a vanilla coconut cream frosting. Trust me, you can barely taste the coconut and this fasting is to die for!
Carrot Cake Cupcakes
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Serves: 8 cupcakes
The best healthy and delicious carrot cake cupcakes topped with a creamy coconut vanilla frosting.
Ingredients
- Cupcakes
- 1 1/4 cup (150g) oat flour (or regular/whole wheat flour)
- 1 scoop (34g) protein powder (or another 1/4 cup flour)
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 whole eggs
- 1/4 cup pure maple syrup
- 1/4 cup granulated stevia/preferred sweetener
- 1/2 cup natural applesauce
- 1 tsp. vanilla extract
- 1 1/2 cups peeled and shredded carrots
- 1/2 cup chopped walnuts (optional, but delicious)
- Frosting
- 1 can full fat coconut milk (refrigerated overnight)
- 1/4 cup peanut flour (optional but gives a delicious peanut butter flavor)
- 1 tbsp. maple syrup or agave
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350F. Mix flour, protein powder, cinnamon, baking powder, baking soda and salt. In a separate bowl, whisk together egg, maple syrup, stevia/sweetener, applesauce, and vanilla extract.
- Combine wet and dry ingredients. Gently stir together until combined. Be careful not to over mix. Add shredded carrots and walnuts. Fold into batter.
- Spray a muffin tin with nonstick spray. Evenly scoop batter into 8 spots in the muffin tin. Bake for about 15 minutes or until a knife comes out clean. Let muffins completely cool.
- Open up chilled coconut milk. Scoop out only the thick coconut cream that will have risen to the top after refrigeration. Save coconut water for drinking or another recipe.
- Use a hand mixer to whip the coconut cream until it is light, fluffy and increased in volume. Add peanut flour, maple syrup, and vanilla extract. Mix again until smooth and combined.
- Immediately pipe frosting over cooled cupcakes.
- Top cupcakes with some chopped walnut and shredded carrot. Enjoy! Also, keep cupcakes in refrigerator so that the coconut cream doesn’t warm up and start to turn into liquid.
Serving size: 1 cupcake Calories: 195 Fat: 7 Carbohydrates: 26 Sugar: 9 Fiber: 3 Protein: 9
