Dessert: Carrot Cupcakes with Cream Cheese Frosting

Recipe by Kelly Senyei Kick up your dessert spread with a recipe for the best homemade carrot cupcakes topped with cream cheese frosting and edible carrot toppers.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Carrot Cupcakes with 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).

Ingredients

4 large eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups lightly packed grated carrots

Instructions

Preheat the oven to 325 °F. Line a muffin tin with cupcake wrappers.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and vegetable oil.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add the flour mixture to the stand mixer, beating just until combined then stir in the carrots.
Fill the cupcake wrappers 2/3 full with the batter then bake the cupcakes for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting and decorations.

Add a review for Carrot Cupcakes with Cream Cheese Frosting