Good Lifestyle

The carrot is a naturally sweet vegetable. It is therefore perfect why carrots were frequently used when cooking cakes in the Second World War. The sugar was not readily available butcarrots were easy to catch, so it has become a popular baked recipe in England in the 1940s. Since then, the carrot cake has not changed a little - and is usually responsible forsugar.As we evaluated how we wanted to make our carrot cupcake recipe, we decided to return to the bases - to rely on the carrots to make this cupcake naturally soft. Although we add sugar, maple syrup, and even an ananas crushed to give it a beautiful mix of flavors, we did not use almost as much as some recipes call. And guess what? He always has an absolutely delicious taste!

For this carrot cupcake recipe, we even cleared the cream cheese glace. Carrot cakes typically carrots (or carrot cupcakes) are served with cream cheese icing that have a butter butter base. Instead, we turned toGreek yogurt With a little milk milk away, it is still to give him that the pregnancy we like desperately in cream cheese frost - without too much exceeding the fat content. This cheese cream icing is also naturally sweet with pure maple syrup.

Even if a typical recipe of carrot cupcakes will call nutsinThe cake, you do not have to put them in if you do not like them! However, between the sweet cake and creamy icing, the chance of a minced nut really adds a good texture balance and taste for this carrot cupcake recipe.

These carrot cupcakes are the perfect recipe for autumn. Enjoy a cup of cooking coffee or chai! And talking about classic desserts, here is here15 classical American desserts that deserve a return.

Nutrition:237 calories, 15 g of grease (5 g saturated), 23 g of carbohydrates (1 g of fiber, 13 g of sugar), 4 g protein

Serves 14

Ingredients

For cupcakes:

1/2 cup of all-purpose flour
3/4 cup whole wheat flour
1 C. Cooking powder
1 C. Soda bicarbonate tea
1 cinnamon teaspoon
1/4 Musking citizen
1/4 Ginger tires on the ground
1/4 c.
1/2 cup of vegetable oil
1/4 cup of sugar
Maple syrup 1/4
2 eggs
1/2 cup of crushed pineapple (with juice)
1/4 TSP Vanilla extract
1 1/2 cups shredded carrot
1/2 cup of chopped nuts, more extra to garnish

For cream cheese icing:

8 oz. Cream cheese package, ambient temperature
1/4 cup Greek yogurt to 2%
1/4 cup maple syrup
1 tsp vanilla extract

How to do it

1. Preheat the oven to 350 degrees.
2. Taming all use flour together, whole wheat flour, cooking powder, baking soda, cinnamon, ground nut, ginger on the ground and salt. Put aside.
3. Beat the oil, sugar, maple syrup, eggs, crushed pineapple and vanilla extract in a large bowl or stand mixer.
4. Sprinkle in dry ingredients. Beat together until the dry ingredients are completely combined. If there are bumps, it's okay!
5. Fold in the shredded carrot and 1/2 cup of chopped nuts.
6. Line Two boxes of muffins with 14 cups cooking.
7. Scoop in 3 tablespoons of dough in every cup of cooking.
8. Bake for 25 minutes or until a tooth cure is clean.
9. As cupcakes are pilgrous, prepare glaze. Beat cream cheese together, Greek yogurt, maple syrup and vanilla extract for 2 minutes - or until there are no more pieces.
10. Store the icing in the refrigerator during the time while the cupcakes completely cool down. If you want to pipele the icing but do not have a kit, simply fill a plastic sandwich bag halfway with the icing and seal. Cut a small corner at the bottom of the bag and squeeze the icing at the edge. Pipe!
11. Extend the icing on the cupcakes and up with more chopped nuts, if you wish!

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