There’s one springtime treat that can’t be missed. You know what it is, right? Yep: carrot cake! The grated carrots keep this recipe super moist and add their special boost of nutrition and flavor. Here’s a tip for the clean frosting: use our Coconut Crisp Protein Cream to save yourself not only heaps of added sugar, but also time and effort.
Mix the eggs, skyr, applesauce, and sugar alternative in a bowl. Fold in the carrots.
Add the flour, Whey Protein, baking powder, and cinnamon. Mix until they form a batter. Fold in the raisins.
Preheat the oven to 180° C.
Grease a muffin tin. Fill each cup no more than 2/3 full with the carrot cake batter. Bake for 20 minutes.
Set aside to cool. When the carrot cake muffins are done, spread a dollop of Protein Cream on top of each one.
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