Healthy Carrot Cake Muffins with Whipped Ricotta Frosting. Doesn’t that sound amazing? A sweet treat between classes, as a dessert or a snack to balance out your afternoon low. Yes! Yes! And yes! I think we all need this, like every week at least a few times!
Taking a vegetable and putting it into a desert?! Sounds weird although it has already worked out so many times. Think pumpkin pie or zucchini bread. Also carrot cake is many people’s favorite dessert but I mostly is packed with tons of sugar and saturated fat and topped with a rich cream cheese or butter frosting. It is delicious but really heavy and not the healthiest thing to eat in the world.
But not this version of it. The muffin itself is light and fluffy, no butter or refined white sugar. Light and delicious. The ricotta on top has its natural sweetness which doesn’t ask for any other sugars and works great with the muffins. Pair them with a cup of coffee as a snack, or top with almond butter and fresh banana for a delicious and healthy breakfast or just grab one on the go. You will get your veggies in without even noticing.
The batter is made out of simple ingredients of which most are everyone’s household staples. Grated carrots of course, greek yoghurt for protein and good fats, eggs for texture, protein, vitamins, and healthy fats, Apple sauce for sweetness. A mix of wholegrain and white flour for fiber and carbs, some enrythrit or coconut sugar for sweetness, cinnamon for the heartiness and pecan nuts for the crunch and healthy fats.
A great balance of ingredients and nutrients that turn out to be a really delicious dessert. I believe it is a really great way to switch up your average use of carrots and try something new with them. I love making them when it is rainy and cold outside as the feeling of baking gives that comfortable feeling and coziness. They are perfect for the days now when it is getting colder and when carrots are in season.
I love enjoying them warm, when the frosting is melting on top of them, but they are also really delicious when chilled. The frosting is optional so if you do not like ricotta or want to go for an even lighter version you can of course leave it out but in my opinion it tastes amazing with it! If you decide to recreate that recipe be sure to tag me with @uneptcuisiniere or with #unepetitecuisiniere and if you could leave a comment that would mean and lot to me. I hope you will enjoy it!
Healthy Carrot Cake Muffins
A healthy twist on the all beloved cake. LIght and delicious.
What you will need
- 2 carrots about 150g
- 100 g Greek Yoghurt
- 100 g Appl Sauce
- 2 Eggs
- 100 g Erythrit you can also use coconut sugar, or raw cane sugar if prefered
- 80 g Whole Wheat Flour
- 80 g Wheat Flour
- 1.5 tsp Baking Powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 200 g Ricotta
- 2 tsp Honey
That´s how it works:
Preheat the oven to 180C. Peel the carrots and grate them into a bowl. They shouldn’t be grated too thin, a little thicker worst best. Into the same bowl add the 2 eggs, the Greek yoghurt, the apple sauce and the sugar of your preference. Mix it well until all combined.
In a separate bowl combine the 2 flours along with the cinnamon, the baking powder, and the salt. One by one, slowly fold the flour under the wet mixture. Don´t whisk fast, gently fold it under with a spatula.
Portion the mass out into 10 muffin forms. This works best with an ice cream scoop. Fill the muffin tin ¾ of the way. Place the muffins in the oven and bake them for about 18-25 minutes. Take a tooth pick and poke into the muffins, if no dough keeps sticking on the toothpick they are done.
Don´t take them out immediately, because they will fall back together and the fluffiness will be gone. Turn off the oven and let them sit in there for about 15-20 minutes.
Meanwhile in a bowl whip up the Ricotta and the honey. Once the muffins are completely cooled, add the frosting and enjoy!
They last in the fridge for up to 1 week!