Dessert: Carrot Cupcakes

They may taste like a decadent treat, but these cupcakes aren't just like any other dessert — they still pack a nutritious punch from the sweet carrots, omega 3-rich walnuts, and chewy raisins in the batter.

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Carrot 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). 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

1 1/2 c. all-purpose flour
3/4 c. granulated sugar
1/2 c. light-brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
2 large carrots
3/4 c. golden raisins
1 c. finely chopped walnuts
2 large eggs
3/4 c. vegetable oil
1/3 c. whole milk
1 tsp. vanilla

Instructions

For cupcakes: Preheat oven to 350 degrees F. Line one 12-cup and one 6-cup muffin tin with paper liners and set aside. In a large bowl, combine dry ingredients — flour through allspice. Add grated carrots, raisins, and walnuts. In a medium bowl, whisk eggs, then oil, milk, and vanilla. Stir egg mixture into carrot mixture. Divide batter between prepared tins.
Bake cupcakes, with rack set in the middle, until a toothpick inserted into center of cupcakes tests clean, about 15 minutes, rotating halfway through. Turn out cupcakes; transfer to a wire rack and let cool.
For ribbons: Using a vegetable peeler, shave carrot into long ribbons. In a medium pot over medium-high heat, bring 1 cup water and sugar to a boil until sugar dissolves. Add carrot ribbons and simmer until translucent, about 10 minutes. Remove pot from heat and let ribbons steep in syrup for 30 minutes more. With a fork, transfer ribbons to parchment and let drain. Set aside 3 tablespoons simple syrup for frosting.
For frosting: In a large bowl, using an electric mixer set on medium, beat cream cheese and butter together until light and fluffy, about 4 minutes. Add confectioners' sugar, vanilla, and reserved simple syrup and beat until frosting is silky, about 1 minute. Frost each cupcake and, using a toothpick, top each with a candied carrot ribbon, as shown.

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