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Carrot Cake Cupcakes

Carrot Cake Cupcakes

These little morsels of yumminess only take 30 minutes to make and pack a hefty 7.5g of protein per cake! Go on... Treat yourself happy :)

By Hebe Burton


For the Cupcakes

For the Cream Cheese

  • 30g 3% cream cheese
  • 30g Greek yoghurt
  • 1 tsp vanilla casein (optional)
  • Stevia to taste
  • OR, simply use cream cheese mixed with stevia for an easier option!


  • Calories: 57kcal
  • Protein: 7.5g
  • Carbs: 5g
  • Fats: 1g


  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.
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