Carrot Cake Muffins

SimplyLevel

30 min.working hours

30 Min

Last updated on 31.03.2026

from Paulina

Ingredients

Muffins

40 gSheko Shake Vanilla
200 gCarrots, finely grated
120 gGreek yogurt natural (regular fat content)
80 gApple puree
2 tspApple cider vinegar
140 gSpelt flour or oat flour
100 gErythritol
1½tsp Cinnamon
¾ tspSalt
½ tspBaking soda
30–40 gDates, very finely chopped, optional

Topping

20 g Walnuts, coarsely chopped, optional

For the frosting

100 g Cream cheese balance
100 g Greek yogurt plain (regular fat content)
30 g Powdered erythritol
½ tsp Lemon juice

Juicy, light and naturally sweetened: These healthy carrot cake cupcakes with the Vanilla Balance Shake are quick to make and perfect for conscious indulgence – topped with creamy cream cheese-yogurt frosting.

Nutritional values per serving

102

calories

5 g

protein

11.2 g

carbohydrates

3.6 g

Fat

preparation

Preheat the oven to 180 degrees. Line a 12-cup muffin tin with paper liners.
Mix the dry ingredients: Combine flour, Sheko powder Vanilla, erythritol, cinnamon, salt, and baking soda.
Mix the wet ingredients: Whisk together yogurt, applesauce, and apple cider vinegar until smooth. Fold in the carrots.
Quickly stir the wet ingredients into the dry. Optionally, fold in the dates.
Divide the batter among the molds. Bake for 20 minutes. Then let the cupcakes cool completely.
Prepare the frosting: Beat cream cheese and yogurt until smooth. Stir in powdered erythritol. Then spread the frosting on the cold cupcakes and optionally top with walnuts.