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Carrot Cupcake Recipe

All too often, you find carrot muffin recipes masquerading as cupcakes. Not these! Even though they are healthy (for cupcakes), the sweet, spicy cake batter and decadent frosting of this recipe make it clear which side of the line they stand on. Make these for a kid's birthday party or just an extra-special treat.

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Carrot Cupcakes Recipe

Ingredients

2 cups (500 mL) all-purpose flour
2 teaspoons (10 mL) baking soda
2 teaspoons (10 mL) cinnamon
½ teaspoon (2.5 mL) cloves
1 teaspoon (5 mL) allspice
1/4 teaspoon (1.25 mL) salt
1 1/4 cups (300 mL) white sugar
1/4 pound (125 g) shredded carrots
1/2 cup (125 mL) ground almonds
1/2 cup (125 mL) dates, finely chopped
3 large eggs
1 cup (250 g) safflower oil
2 teaspoons (10 mL) vanilla
1 cup (250 mL) heavy cream
¼ cup (125 mL) honey

Directions

Preheat oven to 350°F (180°C) and butter a muffin tin. Whisk together flour, baking soda, cinnamon, cloves, allspice, and salt in a mixing bowl. Add carrots, almonds, and dates and blend thoroughly.

In a separate bowl, whisk together sugar, eggs, oil, and vanilla. Combine the two bowls and stir until just combined. Divide batter among muffin cups and bake until a tester comes out clean, 15 to 20 minutes.

While cupcakes are cooling, combine cream and honey and whip until it holds a soft peak. Top cupcakes with whipped honey cream and serve immediately.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..