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Since it is, Valentine’s Day I thought of a dessert that incorporates loads of healthy ingredients: carrot cupcakes!!! Yay!!! I thought of a way of including  super proteins (that protein) into baking and it just turned to be a fantastic recipe. Here is what you get when a carrot cake meets @thatprotein:


Preparation time: 1h

Yields: 16 cupcakes


2 cups finely grated carrots

¼ cup that protein – I Heart Pumpkin and Chia Seed Super Protein

¼ cup that protein – Blissful Brown Rice and Raw Cacao Super Protein

3 large eggs

½ cup extra virgin olive oil

1 ½ cups organic oats

1 cup Sugar (I suggest organic)

1 cup organic flour

½ cup chopped walnuts

1 tbs cinnamon

½ tsp salt

½ tbs nutmeg (optional)

Vanilla essence

1 tsp bicarbonate of soda

1 tsp baking powder



  1. Preheat oven to 200 grade C
  2. Lightly oil a 16-cupcake tray. I have used disposable aluminum cupcakes just in case the mix yields more than 16 pieces.
  3. Wash, peel and finely grate 3 carrots – or enough for 2 cups
  4. Mix all dry ingredients (that protein, oats, flour, salt, cinnamon, nutmeg, bicarbonate of soda and baking powder)
  5. Beat the eggs with sugar until sugar is incorporated, then add the carrots, olive oil, vanilla essence and walnuts.
  6. Mix the dry with the wet ingredients.
  7. With a large spoon fill in the cupcake forms to about 2/3
  8. Bake it in the oven for about 35-40 min. Try inserting a toothpick in the center of a cupcake. If the toothpick comes out dry, then the cupcakes are ready.
  9. Let them cool before decorating it with your favorite toppings.


Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thelittlebigco

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