I meant to share these in time for Easter but… here we are . . . Better late than never, right? Besides, it’s always carrot cake season if you ask me.
If Easter and your favorite cozy bakery muffin had a baby… it would be these.
These one bowl spiced carrot cake muffins are soft, fluffy, perfectly spiced, and topped with the dreamiest sugar-free “cream cheese” style frosting. They’re easy to make, naturally satisfying, and proof that carrot cake deserves a place in your kitchen all year round — not just at Easter.
The best part? No complicated steps, no fancy equipment, and no long list of extras required. Just simple ingredients that come together in one bowl with one spoon and bake into something genuinely delicious.
Whether you enjoy them with your morning coffee, as an afternoon snack, or straight from the fridge with a thick layer of frosting (highly recommended with a 1:1 ratio ), these muffins deliver every time.
Why You’ll Love These Muffins
- One bowl = minimal mess
- Soft, fluffy texture
- Perfectly spiced
- Protein-packed frosting
- Refined sugar free
- Great for meal prep
- Easy to customize
Ingredients you need to make your secretly healthy carrot cake muffins:
- 2 eggs (or flax eggs)
- 2 Tbsp vanilla yogurt
- 1 Tbsp vanilla extract
- 1 Tbsp milk of choice
- 1/4 cup monk fruit sweetener (or preferred granulated sweetener)
- 2 Tbsp vanilla or salted caramel protein powder*
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric (optional)
- Pinch nutmeg
- Pinch cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- 1 cup grated + roughly chopped carrot (approximately 1 small)
Sugar Free protein packed cream cheese frosting:
- 1 cup vanilla yogurt
- 1 Tbsp coconut cream (thick part) or splash of milk
- 1–2 Tbsp powdered sweetener
- 1–2 Tbsp vanilla protein powder – or extra sweetener
- 1/2 tsp vanilla extract
- Extra milk as needed for consistency
How to Make One Bowl Carrot Cake Muffins
- Preheat oven to 175°C / 350°F and line a muffin tray.
- Add all muffin ingredients to a bowl and mix until combined.
- Fold through grated carrot.
- Divide batter into 6 large or 9 small muffins.
- Bake for 12–15 minutes, or until lightly golden and cooked through.
- Cool completely.
- Mix frosting ingredients until smooth and creamy.
- Spread generously over muffins.
- Enjoy immediately or chill before serving.
Optional Add-Ins
Want to make them your own? Try adding:
- Chopped walnuts or pecans
- Raisins or sultanas
- Crushed pineapple
- Orange zest
- Extra cinnamon
Storage Tips
- Fridge: Store in an airtight container for 4–5 days
- Freezer: Freeze unfrosted muffins for up to 2 months
- Best served: Cold or room temp with extra frosting
Frequently Asked Questions
Can I make these dairy free?
Yes — use a dairy-free yogurt and your fave plant based milk of choice.
Can I skip the protein powder?
Absolutely. Replace with extra powdered sweetener (for the frosting) or a 1 teaspoon of coconut flour for the muffins.
Are they sweet?
They’re subtly sweet, not make your teeth hurt sweet – like a lightly sweetened bakery muffin rather than a cupcake.
Final Thoughts
If you love carrot cake (and gingerbread!) but want something simple, nourishing, and easy enough for everyday baking, these muffins are for you.
Super simple. insanely delicious and ready to devour in less than 30 minutes!!!
Gluten Free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto – Vegan friendly!!
From my kitchen to yours — enjoy ♥
One Bowl Spiced Carrot Cake Muffins (High-Protein + Sugar-Free Frosting)
- Cook Time:20 mins
- Persons: 6-9
- Difficulty: Easy
- Ingredients
- For the muffins –
- 2 eggs – or flax eggs
- 2 Tbsp vanilla yogurt
- 1 Tbsp vanilla
- 1 Tbsp almond milk – or milk of choice
- 1/4 C monk fruit sweetener – I use brown to give a hint of caramel like reg brown sugar does
- 1 C almond flour
- 2 Tbsp caramel (or vanilla) protein powder *
- 2 tsp cinnamon – optional but I lovveeeee it so much! plz try!
- 1 tsp ground ginger
- 1/2 tsp further food turmeric tonic – optional – adds extra spice + anti-inflammatory goodness
- A pinch each of ground nutmeg and cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 1/2 cup grated & roughly chopped carrot – trust it’s worth it – approximately 1 small
- For the “marscapone / cream cheese” frosting –
- 1 C vanilla yoghurt
- 1 Tbsp coconut cream (thick part only) – or a splash of milk
- 1-2 Tbsp powdered sweetener of choice (like icing sugar – I use Lakanto monk fruit icing sugar)
- 1-2 Tbsp vanilla buttercream almond protein
- 1/2 tsp vanilla
- Instructions
- For the muffins ;
- Preheat oven to 175’C (350’F)
- Line (or grease and flour) a muffin tray with paper cases and set aside
- In a medium bowl mix your muffin ingredients until well combined.
- Spoon into prepared muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
- Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely
- To make the sugar free – protein packed – cream cheese frosting :
- Mix yoghurt, powdered sweetener, protein powder, coconut cream and vanilla in a small bowl until lusciously, smooth and creamy.
- Slather each muffins with your creamy, dreamy, frosting and place onto a wire rack , repeat until all muffins have been frosted.
- finish with a dusting of cocoa powder and a couple of chocolate covered espresso beans
- Enjoy xo
- I’ve made these with Macro Mike caramel and vanilla buttercream plant based almond protein powder ! Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount if you want to try it & believe me, you do!
- You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make these muffins extra magical!
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Question of the day –
What’s your fave flavour muffin or cupcake??
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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