This delicious recipe was originally shared with me through Miss Fitness herself, Kayla Itsines (you can find it here on her blog! Kayla’s Blog). She is actually the reason I started my journey into a healthier lifestyle. If you havent heard of her or checked out her workouts, please do so! She is amazing. A little perky at times for my taste, but overall she means well.

But enough about my girl crush on Kayla, below is my modification of the recipe and a few pictures for you to droll over 😛

Ingredients

• 2 cups of whole-wheat flour
• 3 cups of carrots, peeled and grated
• 2 teaspoons of baking powder
• Pinch of salt
• 4 eggs
• 2 teaspoons of cinnamon
• 1 teaspoon of nutmeg
• 1 cup of honey
• ½ cup of coconut oil, melted
• 2 teaspoons of vanilla
• 1 cup of applesauce
• 1 tablespoon of lemon zest

Frosting

• 1 8oz pack of soy-based cream cheese
• ½ cup of honey
• 2 tablespoons of vanilla

Instructions

1. Preheat oven to 350 degrees
2. Grease cupcake pan with some melted coconut oil
3. In a medium bowl mix together the flour, baking powder, salt, cinnamon, and nutmeg
4. In a separate bowl beat the eggs until foamy
5. Add honey, applesauce, melted coconut oil, and vanilla extract to eggs and continue beating
6. Slowly add the flour mixture and continue until everything is mixed well together
7. Gently mix in the grated carrots and lemon zest
8. Spoon the mixture into cupcake tin and fill ¾ of the way up
9. Cook for about 25 minutes, until middle of cakes has set
10. In a separate bowl, quickly whiskey together cream cheese substitute, vanilla, and honey
11. Once the cake are cooked and cooled, ice and enjoy!

❤ the fit bitch