Quest Carrot Cupcakes

Ingredients

CARROT CUPCAKES

3 cups almond flour ¼ cup zero calorie sweetener 1 tsp baking soda ¼ tsp salt 1 tsp cinnamon ¼ tsp nutmeg ¼ tsp ginger 3 eggs 1 cup carrots, shredded 1 Vanilla Quest Shake ½ cup 0% greek yogurt 1 tsp vanilla

Frosting:

8oz cream cheese, room temperature 2 tbsp butter, room temperature 2 tbsp zero calorie sweetener, powdered 1 ½ scoops Quest Vanilla Milkshake protein powder

Topping:

2 tbsp walnuts, chopped 2 tbsp shredded carrots

Method

Preheat the oven to 350 F and prepare a muffin pan with liners. In a bowl, stir together the almond flour, baking soda, salt, sweetener and spices. In another bowl, whisk together the eggs, carrots, yogurt, Vanilla Quest Shake andvanilla extract. Add the dry ingredients to the wet and stir until no spots remain. Fill the lines ¾ full and bake the cupcakes for 18-20 minutes. Let cool. Make the frosting by using a handheld mixer to combine the cream cheese and butter until fluffy. Add the sweetener and protein powder and mix until smooth. Use a spoon to frost the cupcakes. Add the topping ingredients to a bowl and combine. Top the cupcakes with the mixture and serve.