Easter Vegan Carrot Cake Cupcakes With Cream Cheese Frosting


Carrot Cake Recipe For Breast Cancer

Great Easter Recipe With The Healthy Benefits of Carrots. Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. The walnuts are beneficals and when raw, they supply valuable fats, vitamins, minerals, antioxidants and enzymes that have powerful medicinal properties.

These yummy vegan carrot cupcakes are the perfect desert or holiday treat. In addition Researchers tracked the health and eating habits of the women for 12 years and found that eating vegetables in general was beneficial to health, reducing the odds of a specific type of breast cancer (estrogen receptor negative/progesterone receptor negative) by a whopping 43 percent in women who ate two servings per day instead of four or fewer per week. But carrots were great for reducing the risk of all breast cancer types with just three servings per week.(Resource:ShareCare.com)  So celebrate these holidays with a healthy sweet treat.

Recipe from Cupcakes Take Over The Word

Ingredients

2/3 cup raw organic sugar or sugar replacement
1/3 cup vegetable oil (nonGMO)
1/3 cup soy yogurt (plain or vanilla)
1 teaspoon vanilla extract
2/3 cup all-purpose flour (whole wheat, oat flour, rye flour, almond meal, brown rice flour, or millet flour)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 cup finely grated carrots
1/4 cup chopped raw walnuts
1/4 cup raisins

For icing:
1/4 cup Earth Balance margarine, softened
1/4 cup vegan cream cheese, softened
1 1/4 cups confectioners sugar
1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.
  2. In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.
  3. Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.
  4. While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.
  5. Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.
  6. Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts.

Makes 12 cupcakes.

 

Diana RossAbout Diana Ross:  E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

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Comments

  1. These yummy vegan carrot cupcakes are the perfect desert or holiday treat

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