Step 1

Preheat your oven to 350°F. ⁣

Step 2

Wash 3-4 large carrots and shred using a grater. The smallest shredding option you have is best, not grated though. Squeeze the carrots with a paper towel to get some of the water out. ⁣

Step 3

In a large bowl, mix (sift if you can) together the dry ingredients. ⁣

Step 4

NOTE: You can probably sub the oat and tapioca flour for an equal amount of wheat flour but I have never tested it. Any protein powder should also work.

Step 5

In a separate bowl mix together the wet ingredients. ⁣Make sure all of the egg whites have incorporated.

Step 6

Combine the wet ingredients and the dry ingredients until incorporated. ⁣

Step 7

Prepare a muffin tin. Use muffin liners or don't, it doesn’t matter. Spray before you fill though regardless of if you use the liners or not. Fill each well ½-¾ full. ⁣Makes 14 cupcakes.

Step 8

NOTE: I know 14 is an awkward number as most muffin tins have 12 but that is just the way the recipe came out. You could probably distribute between the wells and make the cupcakes bigger. You could also microwave the remaining batter to eat while you wait for the others to bake.

Step 9

Bake for 20 minutes at 350°F or until a toothpick inserted in the center comes out clean.

Step 10

Allow to cool and then top each with frosting.

Step 11

Mix all of the ingredients together and stir vigorously until smooth.