I hate to let food go to waste, so I always try to think of new and creative ways to use my left-overs, especially when it’s produce, because it goes bad so quickly. I had some carrots sitting in my fridge that I knew would not get eaten ‘in time’, so I started to brain-storm ways that I could use them up!
I put my baking cap on, and immediately thought of carrot cake. I like carrot cake, but I don’t love it enough to ’splurge’ on a piece for over 300 calories a slice! However, if you gave me a moist piece of carrot cake that was high in protein, low in sugar, had 85 calories….and then topped it off with a maple cream cheese frosting, then I’m game!
I decided to put my new blender to work and come up with a ‘carrot cake’ that would meet all of the criteria listed above, and I was quite pleased with the finished product! The carrots and pineapple add a natural sweetness to the batter, while giving it a moist ‘cake’ like texture with very little calories and sugar!
The cinnamon and walnuts give these muffins the warm-comforting flavor that we all know and love about carrot cake…and the rich frosting transform these everyday ‘muffins’ into a irresistible cupcake that is ready for any celebration! Who knew that some left-over carrots could taste SO good!?! 
Ingredients
- 8 egg whites
- ½ cup cottage cheese
- 1 tbs vanilla extract
- 1/2 scoop vanilla/plain protein powder
- 1 cup oats
- 2 tsp baking powder
- 1/2 cup Splenda OR 1/4 cup Stevia (I used NuNaturals More Fiber Stevia Baking Blend)
- 2 tsp cinnamon
- 1.5 cup finely grated carrots
- 1/3 cup canned crushed pineapple, drained
- *Optional: 1/3 cup raisins OR 1/3 cup walnuts, finely chopped
Optional Frosting:
- 1 package whipped OR reduced fat cream cheese
- 1/4 cup Splenda or 1/8 cup Stevia
- 1 tsp maple extract OR vanilla extract (for vanilla frosting)
Method
- Pre-heat oven to 375. Spray muffin tin (12 muffin cups) with non-stick spray. *Note: Do not use paper muffin liners, this batter sticks to them, however, foil muffin-liners work wonderfully!
- Combine all of the ingredients and 1/2 cup of the carrots in a blender (don’t add the rest of the carrots, the pineapple, or the walnuts just yet!) Blend until mixture is smooth.
- Pour the mixture into a medium-sized bowl, and gently fold in the rest of the carrots and pineapple, and walnuts or raisins if desired.
- Spoon batter into 12 muffin tins, filling each cup full. Bake for about 25-30 minutes or until golden brown on top, and toothpick comes out clean. Remove from pan immediately and allow to cool at room temperature.
- To make the frosting (optional) mix cream cheese, sweetener, maple extract, and vanilla extract together in a small bowl, chill in the fridge while the muffins are baking, and spread on top of muffins after they’re cooled. ENJOY!
Enjoy! Love Katie
Servings: 12 muffins
Calories: 65 calories per muffin / 85 per muffin with cream cheese frosting
Weight Watchers Points Plus Value: 1 point plus for the muffins 2 points plus for the muffins with the frosting
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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!
