Monday, May 26, 2014
Raw Carrot Cake Cupcakes
Gluten Free; Vegan; Soy Free; Raw
This is a REALLY great recipe to use the pulp that's leftover from juicing your carrots. This recipe was inspired by a dear friend, I hope you enjoy these super dense little gems!
3 cups shredded carrots
1 cup pitted dates (soaked overnight, save the water)
1 cup raw walnuts
2/3 cup unsweetened shredded coconut
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
pinch of salt
1/2 cup raisins (optional)
1. Pulse together all ingredients in a food processor until well-blended, adding up to 2 Tbs. of date water.
2. Press mixture into a lined muffin pan. Refrigerate for about 20 minutes to set and top with Raw Cashew Vanilla Frosting just before serving (see blog).