Carrot Cake Muffins
bake your own easy carrot cake cupcakes
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.
Preparation
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Mix the eggs, skyr, applesauce, and sugar alternative in a bowl. Fold in the carrots.
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Add the flour, Whey Protein, baking powder, and cinnamon. Mix until they form a batter. Fold in the raisins.
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Preheat the oven to 180° C.
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Grease a muffin tin. Fill each cup no more than 2/3 full with the carrot cake batter. Bake for 20 minutes.
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Set aside to cool. When the carrot cake muffins are done, spread a dollop of Protein Cream on top of each one.
- Enjoy!

Our tip
If you're looking for a gluten-free, low-carb variation of these carrot cake muffins, switch out the spelt flour for de-oiled almond flour.

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