Everybody loves a good carrot cake! I’m in a bulking stage, but still try to stay healthy, so I’ve made a variation of a carrot cake, which turned out to be absolutely delicious!
Protein carrot and walnut cupcakes
This recipe is super easy, especially if you have a food processor.
All you need is:
Put the oats, baking powder and walnuts in a processor and blend for a couple of seconds.
Add the rest of the ingredients (apart from the carrots) and let it mix well.For grinding the oats and walnuts I’ve used a metal blade; for the rest of the mix, I chose plastic blade to achieve a smooth texture.
Grate carrots and mix them in with the rest of the mix.
Get your cupcake cases ready and spray them with some oil (I use 1 calorie Fry Light).
Cook in the oven @ 180 degrees for 20-25 minutes.
Let them cool and glaze them up! (I only used soft cheese and vanilla protein for the glazing)
These are great snack to take with you to uni/work; the cupcakes don’t have any flour or butter, and each cake has around 10g of protein!
P.S. I do apologise for the poor quality of the photos – really need a good camera, ha!