Vendetta Whey Carrot Cake Cupcakes

Vendetta Whey Carrot Cake Cupcakes

 Ingredients

  • 1 cup all-purpose flour
  • 1 scoop whey protein powder (vanilla flavor works well)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/2 cup brown sugar (or a substitute like coconut sugar)
  • 2 large eggs
  • 1 1/2 cups finely grated carrots
  • 1/2 cup crushed pineapple (drained, optional for extra moisture and sweetness)
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1/4 cup raisins (optional)

Instructions

  • Preheat Oven and Prepare Pan:
    • Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
  • Dry Ingredients:
    • In a medium bowl, whisk together the flour, whey protein powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Wet Ingredients:
    • In a large bowl, beat together the oil and brown sugar. Add the eggs, one at a time, beating well after each addition.
  • Combine:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Add Carrots and Extras:
    • Fold in the grated carrots, and if using, the crushed pineapple, nuts, and raisins.
  • Fill Cupcake Liners:
    • Spoon the batter into the cupcake liners, filling each about 3/4 full.
  • Bake:
    • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool:
    • Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
  • Frost (Optional):
    • Once cooled, you can frost them with cream cheese frosting or a lighter alternative like Greek yogurt frosting.
  • Serve:
    • Enjoy your whey protein carrot cake cupcakes as a delicious and healthier treat!
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