protein carrot cake cupcakes

In need of a last minute dessert for Thanksgiving that ISN’T pie?? I’ve got you covered. These Carrot Cakes Protein Cupcakes are a lighter dessert option that packs a punch of protein while still tasting AMAZE. The cream cheese frosting will give Grandma’s Pumpkin Pie a serious run for it’s money. Makes 12 full cupcakes! 

Approximate macros: 4g f // 20g c // 10g p per cupcake 

Ingredients:

• Icing:

• 6 oz. Neufchatel cheese

• 6 oz. nonfat plain Greek yogurt

• 1/3 cup (40g) vanilla protein powder – I used I Heart Macros Vanilla Cream 

• 1/3 cup calorie-free sweetener

• 1/2 tsp. pure vanilla extract

• Cupcakes:

• 1 3/4 (185g) Kodiak Cakes power cakes

• 1 scoop vanilla protein powder – I used I Heart Macros Vanilla Cream

• 1 whole egg

• 112g non fat Greek yogurt

• 1 tsp vanilla extract

• 5oz unsweetened almond milk

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• ½ tsp pumpkin pie spice 

• 1/2 tsp baking powder

• 1/4 cup (52g) monkfruit sweetner

• 100g shredded carrots

Directions:

1. Preheat your oven to 350 degrees. Line a muffin pan with muffin liners or spray lightly with non-stick cooking spray.

2. In a large bowl, mix together the egg, Greek yogurt, almond milk, vanilla extract, and sugar. Set aside.

3. In a medium size bowl, mix together kodiak cakes, protein powder, cinnamon, nutmeg, and baking powder.

4. Add all of your dry ingredients to wet ingredients and mix well. Add in MOST of the shredded carrots, saving some to top the cupcakes with

5. Fill each muffin liner evenly. Bake for 18 – 25 minutes, checking frequently after 20 minutes to ensure they do not get dried out

6. While your cupcakes bake, prep your icing. Add all ingredients to a medium bowl, and mix using a handheld mixer or by whisking vigorously. Add your icing to a large ziploc bag and cut off a small piece of the corner of the bag to create a homemade icing piping bag. This helps you ice your cupcakes evenly and beautifully! 

7. Top your cupcakes with the icing after they have cooled, and sprinkle the rest of the shredded carrots on top. You can also sprinkle a little cinnamon on top as well. Enjoy!