Busy Bea Baking…

food of the month: carrot cupcakes.  Besides bunnies and chocolate, spring brings forth carrot cake offerings at many bakeries. This spice cake with grated carrots is often served with a cream cheese icing. Other additions can include pineapple, walnuts and raisins. Below are the results of my personal alchemy on the classic carrot cake recipe. I did 2 interpretations. Interpretation 1 is a slight twist on plain carrot cake. I used a 50/50 combination of spelt and unbleached white flour as well as beet juice in the icing. This gave the cake lightness and fiber. The beet added a tinge of colour and sweetness to the cloud-like vegan icing.

My first carrot cupcake effort: carrot cake with a lemon and beet icing.
My first carrot cupcake effort: carrot cake with a lemon and beet icing.
Naked and dressed side by side.
Naked and dressed side by side.
Mini-me.
Mini-me.
Mini-me too.
Mini-me too.

The Canada Food Guide recommends eating 5-10 servings of fruits and vegetables daily for health. Even though carrots are vegetables they are towards the higher end of the glycemic index (a measure of the effect of food on blood sugar levels). No reason you still can’t have your cake and eat it too! Here are a few tips to make this expression a more realistic concept:

  • The mini size is ideal to get your sweet fix. Reducing the serving size also reduces the fat and calorie content. However, eating several small ones is no better than eating one or two big ones. The key is moderation-in size and in servings!
  • Cinnamon, the main spice in a carrot cake, helps to regulate blood sugar. This will help balance the high glycemic effect of a sugary carrot cake.
  • Applesauce can be used in place of some of the oil/butter to help reduce the overall fat in the recipe. And it adds a little extra fruit to the dessert.
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