Carrot Cake Cupcakes with Vanilla Yogurt Frosting

Carrot Cake Cupcakes with Vanilla Yogurt Frosting

These cupcakes are such a yummy & healthy alternative that won’t leave you feeling guilty! I took these over to my Sister In Law’s annual Easter gathering and there were a hit! The protein in these cupcakes are optional. But if you do add the protein, don’t forget that you can get 25% off your order at and enter coupon code: cleanNdirtytreats!!

Protein Carrot Cake Cupcakes with Vanilla Yogurt Frosting

Carrot Cake Cupcakes:
4 pitted dates
1 whole egg
1/2c chopped carrots
1/2c oat flour
1/2c (about 2 scoops) About Time vanilla protein (or cinnamon flavor!)
1 c unsweetened almond milk
1/2c stevia
1 tsp cinnamon
1 tsp Chinese 5 spice powder (opt)
2 tsp baking powder
1 tsp vanilla

Vanilla Yogurt Frosting:
2.5 tbsp Neufchâtel (reduced fat) cream cheese
1c plain nonfat Greek yogurt
1/2 scoop About Time vanilla protein (opt)
4-5 pkts stevia
1/2 tsp vanilla

-Food process the first 2 ingredients. Then add carrots and process more. If you don’t have a food processor, then shred the carrots up with a cheese grater and blend it all on high.

-Whisk the rest of the ingredients together and combine with carrot mix. Mix well and place in baking cups in a cupcake pan. Bake at 350F for about 16-17min. Let cool completely before frosting.

Mix together ingredients and beat until smooth. Place in fridge to firm up while cupcakes are cooling.

🍥Frost and top with your favorite topping! I places some unsweetened reduced fat shredded coconut on mine.

Makes about 9 cupcakes. Macros per cupcake with frosting (Approx): 118 cals, 1g fat, 19g carbs, 2g fiber, 12g sugar, 11g protein.


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