SPICED CARROT CAKE PROTEIN CUPCAKES

Ever since I had this one spiced carrot cake from a particular bakery in Boise, no other carrot cake could even come close. It’s just so darn good! The only downside is, said cake is insanely high in calories (like most of the best-tasting foods in the world). So, rather than suffer withdrawals while waiting for my next birthday or big weekend splurge, I made it my mission to come up with a “macro-friendly” version with all that sweet spice, rich frosting, and super moist texture that makes carrot cake the best cake in existence (just my humble opinion). Well, I think I finally succeeded: these low-sugar, low-fat, high-protein cupcakes are on another level scrumptious! They also just so happen to be gluten-free (if you’re into that sort of thing).

Ingredients

• 80 g vanilla protein powder I used Jamie Eason Lean Body for Her Whey Isolate
• 6 tbsp. Pyure organic stevia blend = 3/4 cup baking stevia or sugar
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 2 tbsp. Truvia brown sugar blend optional = 1/4 cup brown sugar or coconut sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt optional
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg optional
• 1/2 tsp. ground ginger optional
• 1/4 tsp. ground cloves
• 1 1/2 cup grated carrot
• 3/4 cup unsweetened applesauce
• 3/4 cup 6 large egg whites
• 1/4 cup unsweetened coconut milk or milk of choice
• 1 tsp. pure vanilla extract

Frosting

• 6 oz. fat free cream cheese
• 6 oz. nonfat plain Greek yogurt
• 1/4 cup Pyure organic stevia blend = 1/2 cup baking stevia or sugar
• 1/8 tsp. almond extract optional

Instructions

1. Preheat the oven to 350 degrees F.
2. Whisk together dry ingredients (through cloves) in a large mixing bowl.
3. Add grated carrot and remaining wet ingredients (through vanilla), mixing until combined.
4. Line wells of a muffin tin with paper, silicone, or foil cupcake liners, lightly coating the insides of the liners with cooking spray. Or, omit the liners and just spray the insides of the muffin wells.
5. Divide batter between wells, three-quarters of the way to the top.
6. Bake for 25-30 minutes until a toothpick or knife inserted comes out clean.
7. While your cupcakes cool, beat together frosting ingredients until smooth.

Read more please visit : www.noexcusesnutrition.com

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