“Delicious,” “healthy,” and “cake” in the same sentence?! They said it couldn’t be done, but here we are. These lightened carrot cake muffins are not only fantastic, but a great way to use up carrots. This version uses carrot pulp, the byproduct from juicing carrots. You can also use shredded carrots, though the portions will differ as noted below.
Yield: 12 muffins
Nutrition: 170 cal each (based on portions and ingredients listed below).
84 g almond flour
1.5 tsp baking soda
1 tsp cinnamon
0.75 c golden monkfruit sweetener
2 large eggs
0.5 c olive oil
1 tsp vanilla extract
100 – 180 g carrot pulp (approx 1.5 cups) OR 1.5 cups shredded carrot
56 g chopped walnuts
- Preheat oven to 350F.
- Combine flour, baking soda, cinnamon, salt, and sugar in the bowl of an electric stand mixer. Stir (by hand or on the “stir” setting) to combine.
- Add in eggs, oil, and vanilla and beat on medium speed, until all ingredients are incorporated.
- Remove the bowl from the mixer, and stir in carrots by hand a half cup at a time. *If using carrot pulp, the carrots will absorb the batter. Be sure to work in increments and feel free to use less carrot than listed to maintain batter consistency.
- Once the carrots are incorporated, fold in walnuts, if desired.
- Pour batter into muffin tin, with each cup approximately 2/3 full.
- Bake for 22-25 minutes. Move to racks and cool completely.