RECIPE // paleo carrot cake muffins with protein frosting

GF, PALEO, DAIRY FREE

I first made these muffins when I was running a cafe in the gym last year, and used to test out recipes on staff and members before putting them out for sale.

Matty reminded me of these the other day, saying they were the best cakes ever. So I went away and bought the ingredients over the weekend and surprised everyone in a team meeting with them this morning. Now I have none left so I’ll have to bake some more, because he’s right – they are the best carrot cakes ever. Super moist, healthier than most, and perfect with a cuppa.

Macros: 260 calories, 14g carbs, 6g protein, 20g fat

Print Recipe
Paleo Carrot Cake Muffins with Protein Frosting Yum
Course Snack
Prep Time 5
Cook Time 25
Servings
Ingredients
Muffins
Frosting
Course Snack
Prep Time 5
Cook Time 25
Servings
Ingredients
Muffins
Frosting
Instructions
  1. Pre-heat the oven to gas mark 4 and line a muffin tin with cupcake liners (you'll need 8)
  2. Mix together all dry ingredients
  3. Mix together wet ingredients, minus the carrot
  4. Add both mixtures together, then fold in grated carrots
  5. Divide the mixture between the cases and pop in the oven for around 25-30 minutes (check at 20)
  6. Let the cakes cool, and make the frosting mixture, adding milk/water until you get a desired consistency - I went a bit too runny with mine. When the cakes are completely cool add the frosting and set in the fridge.
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