Carrot Cake

Protein 15g / Fat 9g / Net Carbs 10g


Mindfully balanced with 15g of protein, 9g of fat and 10g of net carbs, Carrot Cake high-protein batter is a refreshing twist on one of your favorite desserts. 

Loaded with carrots and a perfect blend of pineapple, coconut, cinnamon and nutmeg, this  delicious batch tastes exactly like the beloved dessert without the added sugar. All Batch Balanced sweet flavors combine Greek yogurt and egg whites as our two main ingredients delivering complete protein from whole foods. Oat flour and almond flour are used in lieu of traditional baking ingredients to provide a gluten-free option and healthy fats for a truly balanced bite. 

Top your high-protein muffins with raisins and pecans before baking and serve it with coconut whip topping to elevate your carrot cake experience. These Carrot Cake muffins will satisfy your sweet tooth, appetite and desire for wholesome food made with real ingredients. 

Calories Per Serving: 200 
Serving Size is 2 Standard Muffins or 8 Mini Muffins 



Protein 15g / Fat 9g / Net Carbs 10g
Contains: milk, egg, soy, almond, coconut

greek yogurt (nonfat yogurt), nonfat milk, live and active cultures (S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus and L. Casei), pasteurized egg whites, carrots, pineapple, almonds, whey protein (maltodextrin, natural and artificial flavors, MCTs, softpsil, fructose, soy lecithin, salt, sucralose), oats, coconut, vanilla extract (vanilla bean extractives in water and alcohol), raisins, nutmeg, dual-acting baking soda.

How it works

Bought and stored frozen until you’re ready to make fresh muffins at home. Simply thaw the batter, cut the corner of the bag, pipe the batter into a silicone muffin pan and bake! The batter will yield 12 mindfully balanced muffins in our standard size muffin pan or use our mini silicone muffin pan to yield 48 mini bites.

Baking Instructions

For best results, bake at 365° on the middle rack for 20-30 minutes or 10-15 minutes for mini muffins. Muffins are done when inserted toothpick comes out clean. Let muffins cool for 30 minutes prior to enjoying or refrigerating. Baked muffins can be refrigerated for up to seven days.