Carrot cake cupcakes

Carrot cake cupcakes


  1.  Preheat oven to 180C. Mix all ingredients up, roughly blend, and divide between 5 cupcakes cases.
  2. Bake for 20-25 minutes, or until done.
  3. Allow to cool, mix up the cream cheese mixture and spread on top, and dust with cinnamon.

Recipe from Hebe Burton for

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A bite-sized low fat version of one of our favourite cakes


For the cupcakes:
15g cinnamon whey protein
5g pea protein
20g gluten free oat/buckwheat flour
3g coconut four
8g peanut flour
45ml egg white
35g grated carrot
35ml milk/water
1/4 tsp cinnamon (opt)
1-2 tsp vanilla stevia drops/sweetener of choice, to taste
1 tsp baking powder
Cream cheese:
30g 3% cream cheese
30g Greek yoghurt
1 tsp vanilla casein (opt)
Stevia to taste OR, simply use cream cheese mixed with stevia for an easier option


Time: 15 minutes
Serves: 5
Nutrition: 57 Cals, 1g Fat