Flashback Friday: Protein-Packed Carrot Cupcakes

Posted by: Rhonda Price on Friday, July 11, 2014

Don’t feel like making a full blown carrot cake? Need some handy “grab-and-go” snacks for your kids to take to camp this summer or for grown-ups at a pool party? These carrot cupcakes made with Raw Protein are great because they don’t take long to make (after you grate the carrots!) and no one will even suspect the healthy ingredients lurking in them such as extra virgin coconut oil and Garden of Life’s Raw Protein!


Here are the ingredients so you can give them a try: 

1 cup pecans or walnuts

1 ½ cups whole wheat flour

1 packet of 1 scoop of Garden of Life’s Raw Protein, any flavor (I used Raw Protein Vanilla, but have also tried Vanilla Spiced Chai and Raw Fit with this recipe and ALL are very good)

1 teaspoon cinnamon

½ teaspoon fine sea salt

¼ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon nutmeg or allspice

½ cup dark brown sugar or Sugar in the Raw (for a healthier, lower calorie version, use liquid stevia to taste)

4 Tbsp coconut oil

1 large egg, slightly beaten

1 pound (2 cups) organic carrots, coarsely grated

Optional: ¼ cup raisins if you want it to taste more like a carrot cake. I skipped them in this version.


To prepare cupcakes:


Heat oven to 350 degrees. Spread out the pecans or walnuts on a baking sheet and toast them in the oven for 6-7 minutes. Cool and then chop them into small pieces.


Peel carrots and coarsely grate them. Enlist child labor to help with this if you can. (I had my teenager put his muscles to work and bribed him with a few cupcakes!) If you are pressed for time, throw the carrots into a food processor and whirl them around until they are coarsely grated.

Using a 12-cup muffin pan, grease with coconut oil or use paper liners.

Combine the flour, Raw Protein, cinnamon, baking powder, baking soda, salt and nutmeg in a bowl and set aside. In another bowl, mix the brown sugar, coconut oil and egg until well combined.

Mix in the carrots and half of the nuts. Pour the carrot mixture into the flour mixture and combine until moist. (do not beat the batter)

Pour batter evenly into the 12 muffin cups and bake for 20-22 minutes. Rotate once after 10-12 minutes. Cool completely and enjoy. Add your favorite frosting if you wish.


 If you frost/glaze the cupcakes you can use the remaining nuts to sprinkle on top of cupcake icing.



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