Carrot Cake Muffins

bake your own easy carrot cake cupcakes

goal Muscle Building
Total time 35 mins
Schwierigkeit Easy
Nutritional value (per portion)
Kcal 162
Protein 10 g
Fat 5 g
KH 20 g
Ingredients …

12 Persons

Deine Einkaufsliste

This recipe yields 12 muffins. 1 muffin with frosting contains about 162 kcal and 10g of protein.
2 eggs
150 g skyr yogurt
120 g unsweetened applesauce
80 g erythritol or stevia
2 carrots, shredded
180 g spelt flour
50 g Whey Protein Hazelnut
Whey Protein Hazelnut
Whey Protein Hazelnut
The highest-quality protein with a high content of essential amino acids.
32.99 €
(43.99 €/1 kg)
2 tsp baking powder
1 tsp cinnamon
70 g raisins
100 g Protein Cream Coconut Crisp
Protein Cream Coconut Crisp
Protein Cream Coconut Crisp
Coconut spread with 85% less sugar*
5.99 €
(29.95 €/1 kg)

Carrot Cake Muffins

bake your own easy carrot cake cupcakes

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
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.


  • Mix the eggs, skyr, applesauce, and sugar alternative in a bowl. Fold in the carrots.
  • Add the flour, Whey Protein, baking powder, and cinnamon. Mix until they form a batter. Fold in the raisins.
  • Preheat the oven to 180° C.
  • Grease a muffin tin. Fill each cup no more than 2/3 full with the carrot cake batter. Bake for 20 minutes.
  • 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 Carrot Cake Muffins

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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