This is another quick, easy sweet treat recipe which uses ingredients that are really good for you, especially because they are kept in their raw form. I always have so much ground carrot pulp from cold-press juicing carrots, that I really wanted to find a few simple recipes to make use of it rather than to keep sending all this nutritious organic pulp to my compost bin and worm farm – lucky, and very healthy indeed, earthworms!
I have always loved carrot cake, so I will be exploring more ‘carrot cake’ recipes, raw and baked, to share with you. Remember not to make the mistake of overindulging in healthy treats just because they have healthier ingredients. Especially when it comes to the icing! As with most healthy treats, all those whole, unprocessed ingredients should prevent big cravings, and fill you up with nutrients. There are also no empty calories when you eat whole foods so this all should naturally prevent you from over eating. Just beware the delicious frosting/icing which has the only (albeit natural) sweetener ingredient in this recipe, honey. Raw, unprocessed honey has all sorts of great health benefits however, the sweetness does come from fructose, and overindulging in fructose will spike your blood sugar levels which isn’t good for anyone’s health, wellness and weight management.
Remember: to use organic, raw, whole and unprocessed ingredients as much as possible!
Whats Great About This Recipe?
- Quick to make
- Carrot pulp left over from juicing can be used
- Guilt-free sweet treat even kids can love
- Raw and nutrient dense ingredients
This recipe is adapted/modified and inspired by the recipe I found on mindbodygreen.com – Raw Recipe: Carrot Cake with Creamy Lemon Icing which originally comes from Olive Aguas at The Bee’s Knees Kitchen. Thanks Olive!
Raw Carrot Cake Cupcakes With Lemon Icing Recipe
|Prep time||15 minutes|
Carrot Cake Cupcakes
- 1 1/2 cup Carrots (grated/ground pulp)
- 3/4 cups Almonds (ground w/ blender)
- 1/2 cup Coconut Flour (or coconut flakes ground w/ blender)
- 1 teaspoon Cinnamon (ground/powder)
- 1 teaspoon Nutmeg (ground/powder)
- 1 teaspoon Vanilla Essence (or 1 vanilla pod, seeded)
- 1 cup Dates (approx. 30 pitted dates)
- 1 tablespoon Chia Seeds
- 1/4 cup Raisins
- 1/2 cup Walnuts (roughly chopped - leave some aside for topping)
- 1 teaspoon Lemon Zest
- 1/2 cup Cashews (ground w/ blender)
- 2 tablespoons Coconut Oil (melted w/ minimum heat)
- 2 tablespoons *Honey (Manuka or raw, unprocessed)
- 1 Medium Lemon (juiced)
- 1 teaspoon Lemon Zest
|Carrot Cake Cupcakes|
|1. Soak pitted dates in 1/2 cup of luke warm, distilled/spring water. Set aside. |
2. Put chia seeds in a 1/4 cup of distilled/spring water. Set aside
3. Blend the almonds until fine - until it looks like a rough flour. Set aside.
4. Blend the soaked, pitted dates into a semi-smooth paste. Set aside.
5. Now add all ingredients together in a bowl and mix well.
6. Shape the mixture into balls to fill cupcake paper cups/cupcake baking tray. Flatten the tops slightly for application of icing later.
7. Cover and refrigerate the raw cupcakes for a couple hours *before icing and topping with the extra chopped walnuts.
|Lemon Cream Icing/Frosting|
|1. Blend cashews until ground into a meal/flour - as fine as possible. |
2. Add the remaining ingredients and blend until smooth, thick and creamy. Now you're ready to *add the icing/frosting to the cupcakes!
*I usually store cupcakes and icing separate and add icing just before eating so that they are fresh every time!
Strict Vegans can substitute the honey for coconut blossom sugar or maple syrup.