Dessert: Carrot Pistachio Cake and Cupcakes

Cake is always an impressive, celebratory dessert. A supply of fresh-frozen layers lets you have your cake whenever you please. It is possible to freeze cake frosted, if you do so with icing that can withstand the chill. Buttercream will freeze without ma

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Carrot Pistachio Cake and Cupcakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 c. all-purpose flour
1 1/2 c. sugar
1/2 c. dark brown sugar
1 tbsp. baking soda
2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. allspice
3 c. grated carrots
1 1/2 c. chopped dried apricots
1 1/2 c. chopped pistachios
4 large eggs
1 1/2 c. olive oil
1/2 c. milk
2 tbsp. pure vanilla extract

Instructions

Make the batter: Heat oven to 350 degrees F. Butter two 8-inch round cake pans and line an 8-cup muffin pan and set aside. Combine the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice in a large bowl. Toss the carrots, apricots, and nuts in the flour mixture and set aside. Whisk together the eggs, olive oil, milk, and vanilla in a medium bowl and add to the flour mixture. Stir until just combined. Transfer 3 cups of batter to each cake pan and 1/4 cup batter to each cupcake liner.

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