Clean Carrot Cake With Vanilla Casein Icing

³ Description

Carrot cake with Vanilla Cheesecake Casein Icing! A little twist on this recipe but it won't disappoint!

² Ingredients

•  1 medium Egg
•  1 tsp Vanilla Extract
•  1 serving (serving = 1/4 cup) Bob's Red Mill Organic Quinoa Flour
•  1 cup, chopped Carrots
•  1 serving (serving = 1 packet) Whole Foods Market Stevia
•  1 serving (serving = 1 tbsp) Archer Farms Organic Honey
•  0.3 serving (serving = 1 cup) So Delicious Unsweetened Almond Milk Plus
•  3/4 cup Coconut Oil
•  1/2 cup, sauce Applesauce
•  1 tsp Cinnamon
•  1 tsp Baking Powder (Low Sodium)
•  0.66 serving (serving = 3/4 cup) Liberte Greek Yogurt 0%
•  1 large Egg White
•  1 serving (serving = 1 level scoop) GNC Pro Performance 100% Casein Protein - Vanilla

q Directions

Muffins:

Mix all wet ingredients first with stevia (leaving out protein powder, 1tbsp almond milk, greek yogurt and 1tsp vanilla extract for the icing).

Add remaining ingredients and mix thoroughly. Put into cupcake tin or bread tin. Bake at 350 for about 25-30 or until knife poked in center comes out clean. Let cool on rack before adding vanilla frosting!

Vanilla Cheesecake Icing: 1 scoop Vanilla casein or whey protein 1tbsp unsweetened almond milk 1/2c plain Greek yogurt 1tsp vanilla extract Mix all ingredients well then add to top of cooled cupcakes!