This is a fabulous recipe for honey, quinoa, carrot & pear mini loafs. Delicious, moist and very addicting and dairy-free. Perfect to make in the spring time or for easter!

Is there a better way to pass the time at home than with cooking and baking and experimenting in the kitchen? no, right?!

To make the pears look this way like in the pictures I’ve used a dehydrator oven and dried the thinly sliced pears overnight. The best investment I’ve ever done buying this dehydrator, ever since I’ve made my own aple, pineapple and vegetable chips!

For the honey, quinoa, carrot & pear loaves, you can substitute the butter and the milk for dairy-free options and you can also use instead of the honey, maple syrup or coconut sugar.

Hope you enjoyed this recipe and if you made it please, tell us about it! If you are like us at home, bored out of your mind we have some pretty amazing recipes, waiting for you on our blog!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Honey, Quinoa, Carrot & Pear Loaves

5 from 8 votes

Recipe by Antonia Course: Bread, Breakfast, brunch, DessertCuisine: healthy

Servings

8

Prep time

40

minutes

Cooking time

35

minutes

Calories

368

kcal

This is a fabulous recipe for honey, quinoa, carrot & pear mini loafs. Delicious, moist and very addicting and dairy-free. Perfect to make in the spring time or for easter!

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Ingredients

• 150 g 150 quinoa cooked, cooled

• 120 g 120 oats

• 160 g 160 whole wheat flour

• 75 g 75 brown sugar

• 1 tsp 1 baking powder

• 1/2 tsp 1/2 baking soda

• 1/2 tsp 1/2 salt

• 100 g 100 honey

• 2 2 eggs lightly beaten

• 60 g 60 butter plant-based or regular; melted

• 180 ml 180 milk nut milk or regular or dairy-free

• 2 medium 2 carrots Coarsely grated

• 1 small 1 pear coarsely grated

Directions

• Preheat oven to 190°C. and prepare the mini-loaf pan; grease and line with parchment paper
• In a large bowl combine Oats, flour, brown sugar, baking powder, baking soda and salt. Add honey, egg, melted butter and milk. Stir in the cold quinoa (1 1/2 cups), grated pear and carrots until combined. Spoon mixture into the mini loaf pan until it reaches the top.
• Bake for 30-35 minutes until a toothpick comes out clean. Let them cool for 5 minutes before transferring them to a wire rack, top side up. Add some honey to the tops and some air dried pear slices.

Nutrition Facts

• Calories: 368kcal
• Carbohydrates: 62g
• Protein: 10g
• Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 59mg
• Sodium: 319mg
• Potassium: 430mg
• Fiber: 6g
• Sugar: 23g
• Vitamin A: 2831IU
• Vitamin C: 2mg
• Calcium: 98mg
• Iron: 3mg

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The post Honey, Quinoa, Carrot & Pear Loaf appeared first on Two Sisters Living Life.

A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

The Carrot Cake is made of whole grain flour, brown sugar, coconut sugar, walnuts, raisins and yes carrots, but there is this secret ingredient which makes the cake extra special! Blended pineapple chunks! It makes it extra moist and delicious!

These carrot cake cupcakes are a modified version of my favorite Carrot Cake and are perfect for Easter as Easter Cupcakes with homemade bunny ears!

How to make the bunny marshmallow ears for Easter Cupcakes

• 6 Marshmallows for 12 Cupcakes
• 1 tsp dried raspberry powder
• 60 g sugar
• 1 tsp water

Whisk granulated sugar and dried raspberry powder in a small bowl. Add water and thoroughly stir until sugar is evenly coated.

This step you can omit if you only want to use the sugar for the bunny ears
Preheat the oven to 90°C. Spread the raspberry sugar mixture onto an prepared pan into an even layer. Place in the oven and turn off the heat. Let the sugar dry for at least 30 minutes or up to 2 hours. If being used right away, the sugar doesn’t have to be completely dry, but must be stored. If there are clumps, use a rolling pin to crush into fine pieces.

Cut marshmallows in half diagonally. Immediately dip the sticky, cut side into the raspberry sugar. Position the marshmallows on the cupcakes to look like bunny ears.

I hope you enjoyed this recipe for easy Carrot Cake recipes! It’s soo delicious and perfect for sharing!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Carrot Cake Cupcakes

0 from 0 votes

Recipe by Antonia Course: brunch, cake, Cupcakes, DessertCuisine: American

Servings

14

Prep time

30

minutes

Cooking time

18

minutes

Calories

443

kcal

A delicious and easy recipe for moist and fluffy carrot cake cupcakes with lemon cream cheese frosting.

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Ingredients

• Carrot Cake

• 3 3 eggs

• 1 cup 1 vegetable oil or 1/2 cup apple sauce + 1/2 cup oil

• 1 cup 1 blended pineapple Approximately 350g pineapple

• 2 cup 2 whole grain flour

• 1 cup 1 brown sugar

• 2 tsp 2 baking soda

• 1 tsp 1 cinnamon

• 1 cup 1 walnuts roughly chopped

• 1 cup 1 carrots shredded

• 1/2 cup 1/2 raisins

• 1/2 cup 1/2 coconut shredded

• Lemon Cream Cheese Frosting

• 100 g 100 butter

• 170 g 170 caster sugar

• 400 g 400 cream cheese

• 4 tbsp 4 lemon juice freshly squeezed

• zest from one small lemon

Directions

• Carrot Cake
• Preheat the oven to 180°C and prepare a muffin pan with 12 cupcake liner
• In a large mixing bowl beat the eggs and the oil together and then add the blended pineapple. Stir in the flour, sugars, baking soda and cinnamon until just combined. Carefully add the walnuts, carrots, desiccated coconut and raisins and don't overmix it!
• Using an ice cream scoop or spoons, divide the batter evenly onto the cupcake liner.
• Bake for 15-18 minutes or until toothpick comes out clean at 180°C. Let it cool completely before frosting.
• Lemon Cream Cheese Frosting
• In a standing mixer beat the butter and the sugar for 5 minutes. It needs to look very light! Then add the lemon juice and the lemon zests, beat shortly. Be careful when adding the cream cheese, you should only beat it for a short time like a minute until everything is well combined. Don't overmix it because then its too runny.
• Pipe the frosting on top of the cupcakes and decorate with the marshmallow bunny ears

Nutrition Facts

• Calories: 443kcal
• Carbohydrates: 49g
• Protein: 7g
• Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 82mg
• Sodium: 329mg
• Potassium: 273mg
• Fiber: 3g
• Sugar: 31g
• Vitamin A: 2147IU
• Vitamin C: 8mg
• Calcium: 73mg
• Iron: 2mg

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If you don’t like lemon cream cheese frosting, you can find a recipe for vanilla cream cheese frosting here.

The post Carrot Cake Cupcakes appeared first on Two Sisters Living Life.

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It’s made of whole grain flour, brown sugar, coconut sugar, walnuts, raisins and yes carrots, but there is this secret ingredient which makes the cake extra special! Blended pineapple chunks! It makes it extra moist and delicious!

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In the picture I used a smaller pan because I’ve made it for the birthday celebration of my father and I needed a smaller version of it but normally I use two 9-inch pans! The recipe is for two 9-inch pans.

I hope you will enjoy this delicious Carrot-Cake as much as we do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

Love, Antonia

Carrot Cake Layer Cake with Vanilla Frosting

0 from 0 votes

Recipe by Antonia Course: cake, DessertCuisine: American

Servings

12

Prep time

30

minutes

Cooking time

50

minutes

Calories

614

kcal

Total time

1

hour 

20

minutes

Best Carrot Cake you’ve ever eaten, made with healthier ingredients!

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Ingredients

• Cake

• 2 cup 2 whole grain flour

• 3/4 cup 3/4 brown sugar

• 1/2 cup 1/2 coconut sugar

• 2 tsp 2 baking soda

• 1 tsp 1 cinnamon

• 1 cup 1 oil

• 3 3 eggs

• 3/4 cup 3/4 pineapple chunks blended

• 1 cup 1 walnuts

• 1/2 cup 1/2 desiccated coconut

• 1/2 cup 1/2 raisins

• 1 cup 1 carrots grounded

• Frosting

• 1 stick 1 butter unsalted

• 1 1/2 cup 1 1/2 granulated sugar 300g

• 2 cup 2 cream cheese 500g

• 3 tsp 3 vanilla extract

Directions

• Cake
• Preheat your oven to 180°C and lightly grease two 9-inch-diameter cake pans. Line bottom of pans with waxed paper.
• In a large mixing bowl beat the eggs and the oil together and then add the blended pineapple. Stir in the flour, sugars, baking soda and cinnamon until just combined. Carefully add the walnuts, carrots, desiccated coconut and raisins and don’t overmix it!

  • 

• Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 50 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
• Vanilla Frosting
• In a standing mixer beat the butter and the sugar for 5 minutes. It needs to look very light! Then add the vanilla extract, beat shortly. Be careful when adding the cream cheese, you should only beat it for a short time like a minute until everything is well combined. Don’t overmix it because then its too runny.
• Place the first cake layer on platter. Spread with  frosting. Top with the second cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. I would recommend to let it chill in the fridge before serving. 
• Cake can be made two days ahead! Serve cake cold or at room temperature.

Nutrition Facts

• Calories: 614kcal
• Carbohydrates: 72g
• Protein: 8g
• Fat: 34g
• Saturated Fat: 15g
• Cholesterol: 102mg
• Sodium: 446mg
• Potassium: 349mg
• Fiber: 3g
• Sugar: 50g
• Vitamin A: 2605IU
• Vitamin C: 4.4mg
• Calcium: 91mg
• Iron: 1.9mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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If you are interested in this recipe you will definitely love my Carrot-Cake Scones with Honey-Lemon Glaze!

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The post Carrot-Cake with Vanilla Frosting appeared first on Two Sisters Living Life.

I love to toast the pecans because they make my apartment smell sooo good.

I associate the smell always with a memory from my childhood, when I was a kid and visited Disney in Orlando. There is this cake and candy shop, which I still visit when I go to Disney every 2 years, which smells exactly like toasted pecans. When I was this little girl and visited Disney for the first time I got something from this cake shop and its one of my favorite memories from my childhood! During this trip I even got to dance with the princesses during the parade. It was such a special day for the 6 year old me and I love the memory of it! I love Disney, as a child and still as an adult.

I hope you will enjoy these Scones as much as we do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

If you are interested in this recipe you will definitely love my Carrot-Cake recipe with Vanilla Frosting! Made with pineapple, toastet coconut and walnuts! Yummy!

Love, Antonia

Wohle grain Carrot-Cake Sones with honey-lemon glaze

These scones are perfect for easter!

• 1/2 cup buttermilk
• 1 tbsp pure vanilla extract
• 1 egg
• 2 cup whole grain flour
• 1/2 cup coconut sugar
• 1/2 cup desiccated coconut
• 1 pinch salt
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 2/3 cup carrots (grated)
• 1/2 cup raisins
• 1/2 cup pecan (toasted)
• 2/3 cup butter (cubed)

1. Preheat the oven to 200°C and line baking pans with parchment paper 

2. In a small bowl whisk together the egg, buttermilk and vanilla extract.

   
   
   

3. In a large bowl whisk together the flour, coconut sugar, desiccated coconut, baking powder, baking soda, cinnamon, ginger, nutmeg, salt until combined. Add butter cubes, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. 

   
   
   

4. Add in the chopped toasted pecans, grated carrots and raisins and toss to evenly distribute.

5. Add the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Do not overmix! You should still se some streaks of flour throughout.
   
   
6. Using an ice-cream scoop (size between 1/4-1/2 cup, depending on the size of the scones you want). Scoop the scones onto prepared baking sheet and then set the pans in the freezer to freeze for 30 minutes. This will help your scones to hold their shape while baking.
   
   

7. Once they are chilled, put 6 on each baking sheet, brush with melted butter and sprinkle with cinnamon sugar (mix brown sugar with cinnamon). Let them bake for 18-20 minutes, they should be slightly golden brown.

8. Once the scones have cooled, drizzle with the honey-lemon glaze (2 tbsp honey, 2 tbsp lemon juice, 1 cup icing sugar depends on consistency, whisk together until smooth).You can also decorate them with toasted coconut too, like I did.

   
   
   

The post Whole grain carrot-cake scones with honey-lemon glaze appeared first on Two Sisters Living Life.