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!

Cook Mode

Keep the screen of your device on

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.

Cook Mode

Keep the screen of your device on

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

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

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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.