I was craving carrot cake, the one with the icing on it, made with fresh and grated carrots: I go to see the American recipe of Carrot Cake and I definitely pass the desire. According to this link , it takes over 350 grams of oil + 80 grams of butter, 600 grams of sugar between the dough and the icing, and 300 grams of flour. Basically a real bomb.
I had a lot of carrots to eat, because I have had them for weeks, and muffin molds, so I said to myself, now I make carrot muffins , similar to mini carrot cakesbut light. What can I say: I just baked them, they came out very soft, very good in flavor, and above all very healthy despite the presence of sugar. How is it possible? Here is the recipe here! They have 166 calories per muffin including the filling (light icing) and few carbohydrates taking into account that it is a sweet: only twenty grams of total carbohydrates, and eighteen net carbohydrates (ie net of fibers!).

Here is my recipe! Hope you like it. The carrot content is very high: half a kilo of carrots in all, I used their sweet taste to reduce the amount of sugar. Small premise: in this recipe I used protein powder, but I will give you some indications to be able to do without it.
In case you don’t use protein powder, carrot muffins will only have 150 calories each but an extra gram of carbohydrates (and just over half the protein). We come now to the recipe!