That title should already have your mouth watering. These carrot cupcakes from Sarah are the perfect sometimes-treat to celebrate birthdays or other special occasions (or just a Sunday!). Made with ingredients like quinoa, coconut oil, carrots, good butter and eggs, honey, vanilla, cream cheese, and spices, these carrot cupcakes are not only delicious, but provide some nutritional benefits as well.
Quinoa Carrot Cupcakes with Cream Cheese Honey Frosting
“Need a sweet treat?! These quinoa carrot cupcakes should be just the thing to satisfy a sweet tooth without being too unhealthy… after all, they do have carrots! 😉 This recipe is surprisingly easy and super delicious!
Quinoa is one of my favorite foods right now, and I would never have thought to use it to make a cake had I not stumbled on a chocolate quinoa cake recipe (that also looks delicious by the way). I’m not a huge chocolate fan (I know, who doesn’t love chocolate?!), so I started thinking about what other kinds of cakes could be made with quinoa… and that’s how this recipe was born!
You may not know this, but quinoa is a complete protein. That means that it has all the necessary essential amino acids within itself to provide exactly what you need in a protein. This is a rarity for a plant source, which is what makes quinoa so cool. I will mention however, that although it’s a complete protein, it’s not exactly the best way to get protein into your diet. For example, a cup of quinoa has about 8 grams of protein in it, which is great, but when compared to chicken which has about about 25 g or grass-fed ground beef which has about 23 g, it may not be the best source for protein, if that’s what you’re after. (source)The rest of the ingredients are pretty straight forward. I did include organic cane sugar in the batter mix, which is something I rarely do, but allowed for two reasons… 1. This was a special treat, which for us is not something we indulge in often & 2. (in my opinion) a little bit of the right kind of sugar is okay sometimes.”
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