Whole Wheat No-Sugar Carrot Cake Muffins

• 2 eggs
• 2 1/8 ounces low fat quark
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 7/8 cup whole wheat flour
• 4 3/4 tablespoons almond flour low fat
• 4 1/4 tablespoons coconut flour low fat
• 6 2/3 tablespoons erythritol
• 1/2 baking soda
• 1 baking powder
• 1 teaspoon cardamom
• 1/2 cinnamon
• 2 cups carrots
• 5 1/16 tablespoons extra-virgin olive oil
• 15/16 cup quark
• 4 1/4 tablespoons butter
• 1 3/8 ounces sugar substitute icing, I use erythritol
• 14 drops vanilla extract

1. Preheat the oven at 180u0b0. Whisk the eggs with the salt and vanilla extract. Add the quark and mix gently shortly and reserve.
2. Grate or blend the carrots with a food processor.
3. Mix all the dry ingredients and add the carrots.
4. Add the oil the the egg mixture and mix in gently the dry ingredient mix. The dough will come out dry, but it is fine.
5. Place the dough in muffin cups almost to the top and bake for 20-30 minutes, until they are golden brown and a toothpick comes out clean.
6. For the icing: mix quark, butter (at room temperature) and vanilla extract until you obtain a smooth mixture. Add the icing sugar and mix. Decorate your muffins and enjoy!! :D

eggs, quark, vanilla, salt, whole wheat flour, almond flour, coconut flour, erythritol, baking soda, baking powder, cardamom, cinnamon, carrots, extravirgin olive oil, quark, butter, sugar substitute icing, vanilla

Taken from www.yummly.com/recipe/Whole-Wheat-No-Sugar-Carrot-Cake-Muffins--1573603 (may not work)