Muffins

Carrot Cake Cupcakes with Lemon Ricotta Frosting

4

These awesomely fun, light, soft, moist and seductive Carrot Cake Cupcakes with Lemon Ricotta Frosting can make anyone drool. They are absolutely sufficiently sinful to enjoy as a dessert. And also they are sufficiently healthy so that you could eat them for breakfast like I do. I just love ‘em.

12
For Carrot Cake Cupcakes:
Wheat flour or Plain flour - 2 cups (225g)
Eggs - 2 large
Cinnamon - 1 tsp
Peeled and Grated carrots - 2½ cup
Chopped walnuts - ½ cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - ½ tsp
Raisins - 4 tbsp (Optional)
Powder sugar - ½ cup (100g)
Vegetable oil - I cup (250ml) (I used rapeseed)
Chopped walnuts and chocolate eggs for decoration (Optional)
Vanilla extract - 1 tsp
For Frosting:
Skim Ricotta - 200g
Greek yogurt - 200g
Lemon juice - ½ tsp
Lemon zest - 1 tsp
Honey - ¼ cup
For The Carrot Cake Cupcakes: Preheat oven to 180°C // 355°F. In a large mixing bowl, whisk together eggs, granulated sugar, oil, vanilla, using a wire whisk or an electric hand mixer. Whisk until slightly...
See the full directions on my site
Nutritions

Calories
27

Sodium
3mg
0% DV

Fat
2g
3% DV

Protein
0.4g
0% DV

Carbs
1g
0% DV

Fiber
0.2g
0% DV

Marinated Taro Root

496

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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