Dessert: Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Low-Fat Carrot Cupcakes with Homemade Low-Fat Cream Cheese Frosting

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). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 cups grated carrots
1/2 cup raw pumpkin seeds
1/2 cup plain low-fat yogurt
1/3 cup applesauce
1/3 cup raisins
1/4 cup raw sugar
2 tablespoons cocoa butter, melted
2 eggs
1 egg white
1 vanilla bean, split lengthwise and seeds scraped
1 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

Instructions

Preheat the oven to 350 degrees F.
For the cupcakes: Combine the carrots, pumpkin seeds, yogurt, applesauce, raisins, raw sugar, cocoa butter, eggs, egg white and vanilla seeds in a large bowl and mix well. In a separate bowl, whisk together both flours, the baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix until moist (don't overmix).
Spoon the batter into 18 silicone muffin molds and bake until a toothpick comes out clean, about 25 minutes. Let cool in the molds for 10 to 15 minutes, then unmold the cupcakes and let cool completely on a wire rack.
For the frosting: Mix the cream cheese, raw sugar, maple flakes, cocoa butter and vanilla seeds in a bowl until smooth. Pipe the frosting onto the cupcakes. Garnish each cupcake with a small pinch of coconut.

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