These protein carrot cake cupcakes are perfect for Easter or any spring occasion! They’re gluten free and have no added sugar, but you would never know!
Finally a carrot cake that doesn't spike blood sugar!
I really wanted to create a carrot cake that would be blood sugar friendly and was so excited to test the recipe using my Nutrisense app tracking my CGM. It scored a 99 based on the glucose peak value, exposure, stability, and recovery! I loved that I could actually see the data confirming that this cupcake doesn’t spike blood sugar levels. How your body processes glucose is directly linked to energy levels, hunger, and weight management. If you are interested in seeing how different foods and activities affect your blood sugar levels, you can go to nutrisense.io and use the code HEALTHYHOLME to get $50 off of your first month!
Protein Carrot Cake Ingredients & Accessories
Eggs: These are best at room temperature. If you need to bring them to room temperature quickly, you can place them in a bowl of warm (not hot) water for 5-10 minutes, or until they are no longer cool to the touch.
Monk fruit sugar: Monk fruit sugar doesn’t affect your blood sugar levels and can improve your glycemic control. In this recipe I use monk fruit sugar and monk fruit powdered sugar.
Vanilla: I always recommend pure vanilla extract
Coconut oil: I typically use unrefined coconut oil, but if you really do not like coconut, refined coconut oil does not have a coconut flavor. If you have a coconut allergy, feel free to replace with grass-fed butter.
Shredded carrots: I find it easiest to use a blender. It takes less than a minute to have them shredded!
Vanilla protein powder: Feel free to use whatever is your favorite protein powder! If you would like to try Nuzest (very clean ingredients), you can use my code HEALTHYHOLME to save money!
Almond flour: Just make sure this is almond flour and not almond meal to have the best texture.
Storage Tips
I recommend storing the protein carrot cake cupcakes in the refrigerator until ready to serve. Then I would let the dessert sit out for about 10 minutes before serving.
FAQs
I see hard pieces in the batter. What is that?
If the eggs are not room temperature, the coconut milk sometimes solidifies. If you are using cold eggs, I would recommend mixing the coconut milk later in the recipe.
How did you make the chocolate carrot toppers?
I placed pretzel sticks on a baking sheet lined with parchment paper. Starting about a 1/2 inch from the bottom, I piped white chocolate dyed orange back and forth, getting a little bit wider as I went up the pretzel stick. I stopped about 1/2 inch from the top. Then I piped white chocolate dyed green over the top of the pretzel and to each side of the pretzel top.
Other Easter/Spring Recipes To Make:
Protein Carrot Cake Cupcakes
Ingredients
For the cupcakes:
- 3 eggs room temperature
- 1/2 cup monkfruit baking sugar
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted
- 1 1/2 cups shredded carrots loosely packed
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 2 servings vanilla protein powder
- 1/2 cup almond flour
For the icing:
- 4 oz cream cheese softened
- 1/2 cup nonfat greek yogurt
- 1/4 serving vanilla protein powder
- 1/2 cup powdered monkfruit sugar
Instructions
- Preheat the oven to 350F and line a cupcake pan with 10 cupcake liners.
- Whisk together the eggs and sugar. Mix in the vanilla and coconut oil. Add remaining ingredients and mix altogether.
- Divide batter evenly between the 10 cupcake liners and bake for 25 minutes, or until a toothpick comes out clean.
- While cupcakes bake, mix together all of the icing ingredients.
- Once cupcakes have cooled, top with icing, and enjoy!
Notes
