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.
Carrot Cake Muffins
SimplyLevel
30 min.working hours
from Paulina
Ingredients
-
40 g
- 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
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.
