• 3/4 c brown rice flour
  • 1/4 c almond flour
  • 1 scoop Vanilla Lovella Nutrition Protein Powder
  • 1 c grated carrots, about 2 large carrots
  • 2 tbsp. baking stevia
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder



  • 2 oz low fat cream cheese
  • 1/4 c Greek yogurt
  • 1 scoop Vanilla Lovella Protein



  1. Pre-heat oven to 350F and prepare a muffin tin with 6 muffin liners or non-stick spray.
  2. Place the carrots, eggs, stevia and vanilla in a mixer and beat for 1 minute. In a separate bowl, stir together the flours, protein, baking soda, baking powder and cinnamon. Pour the dry ingredients into the carrot mixture and stir until combined.
  3. Pour batter evenly into prepared muffin tins and bake for 19-22 minutes. Remove from oven and let cool.
  4. Place all frosting ingredients into a mixer and beat until fluffy. Frost cupcakes and enjoy!