Dessert: Carrot Cupcakes Recipe | MyRecipes

Your favorite ingredients from a carrot cake come together in these Carrot Cupcakes. Offer these individual sweet treats at your Easter celebration.

This recipe includes fertility superfoods such as:

Cinnamon, Honey, Nuts, Walnuts

Health and fertility benefits of Carrot Cupcakes Recipe | MyRecipes

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). One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 large eggs
1/4 cup milk
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
2 cups grated carrots (about 4 medium)
1/2 cup chopped walnuts, optional
6 ounces cream cheese, at room temperature
2 tablespoons honey

Instructions

Preheat oven to 350 ºF. Line a 12-cup muffin tin with paper liners. Whisk eggs and milk in a measuring cup. In a medium bowl, whisk flour, baking powder, cinnamon and salt.
In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until fluffy, about 3 minutes. Scrape down sides of bowl. Reduce mixer speed to medium-low, beat in half of egg mixture, then half of flour mixture, beating well after each addition and scraping sides of bowl when necessary. Add remaining egg mixture and remaining flour mixture. Beat on medium speed for 1 minute. Fold in carrots and walnuts, if desired.
Divide batter among muffin cups (batter will almost fill cups). Bake until cupcakes are golden and a toothpick inserted into center of 1 comes out clean, 22 to 25 minutes. Let cupcakes cool in pan on a wire rack for 5 minutes, then transfer cupcakes to wire rack to cool completely.
Using a rubber spatula, stir cream cheese until smooth in a medium bowl. Stir in honey. Spread or pipe over tops of cupcakes and serve.

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