Carrot Cake Cupcakes

| CARROT CAKE CUPCAKES |

One of my favourite spring time desserts is carrot cake. It's complex flavours and mix-in's paired with cream cheese frosting is just such a good combination of spiced and creamy. They key for me is always a good frosting to cake ratio, you know like one to one :) 

I used Vedge Organic Protein Powder to take these muffins to the next level when it comes to protein and flavour! You can shop their protein powders using my new affiliate code: EVANNRYAN or simply shopping this discount link.

Recipe makes 8 cupcakes

Macros per cupcake (with frosting!):

219 cals - 7g fat - 24g carbs - 15g protein 

 

Ingredients, carrot cake:

2 tbsp flax meal + 4 tbsp water

1 brown banana, mashed well

1/2 cup vegan greek yogurt

1/2 cup soy milk or preferred dairy free milk 

1/4 cup maple syrup

1 tbsp vanilla extract 

1/2 cup Vedge Vanilla Ice Cream Protein (1 1/2 scoops) (affiliate discount link)

1/2 cup buckwheat flour, can sub preferred flour like AP or gluten free AP

1 tbsp cinnamon 

1 tsp baking powder

1/4 tsp salt

1/2 a large carrot, peeled and grated/shredded (roughly 3/4 cup)

1/4 cup chopped walnuts

1/4 cup dried cranberries 

 

Ingredients, Icing:

1 cup plain vegan yogurt

2 scoops Vedge Vanilla Ice Cream Protein Powder

2 tbsp lemon juice

1/4 tsp salt 

 

Recipe:

Preheat the oven to 350 F and line a muffin tray with 8 liners. Alternatively oil 8 liners.

Make the flax/water mixture and set in the fridge to gel,10 minutes.

Add the banana to a mixing bowl and mash really well with a fork.

Add in greek yogurt, soy milk, maple syrup, vanilla extract, and gelled flax meal mixture.

Stir the wet ingredients together well.

Add in vanilla protein powder, buckwheat flour, cinnamon, baking powder, and salt. Fold everything together until just combined.

Fold in shredded carrot, walnut, and cranberries.

Divide the batter across the 8 muffin liners.

Bake for 14-16 minutes or until browned and easily pulling away from the sides. 

Allow cupcakes to cool completely before removing from the muffin tray.

Icing:

To a small bowl add yogurt, protein powder, lemon juice, and salt. Whip together until super smooth and thick like an icing.

Add a huge dollop of icing to the top of each muffin, 2-3 tbsp each, and smooth it in a circle with the back of a spoon.

If desired (not included in macros): top with chopped walnuts and a drizzle of maple syrup.

 

Enjoy!

 

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