Raw Carrot Cupcakes and Creamy Vanilla Date Icing
These raw vegan carrot cupcakes are just the thing to make your taste buds burst into extreme happiness! 
Carrot Cake Base:4 large carrots (2-3 cups shredded carrots - either in food processor or the pulp from juicing carrots)1 cup dates (pitted)1 cup dried pineapple 1/2 cup dried coconut1/4 tsp. cinnamon powder1/4 tsp. ginger (freshly pressed in garlic press, or shredded, or powder form)
 
Combine the cake base in food processor until mixture reaches cake-like consistency. Put this mixture into cupcake liners and put in the refrigerator to set. 
 
Vanilla “Cream Cheese” Frosting:1 cup soaked cashews (or if you are allergic to nuts, you may use 1 cup coconut meat. If you decide to use coconut meat, put in a little bit of flax or chia seeds when blending to make it coagulate a little)1/2 cup pitted dates1/2 tsp vanilla bean (use fresh, or in powder form - or use liquid non-alcoholized form)1 tablespoon lemon juice
Blend this in the vitamix. You can adjust amounts to make it perfect, you may add more or less soaked cashews, or more or less dates. Whatever pleases you best. 
Spread this frosting on the cupcakes that have been sitting in the fridge, and enjoy for any kind of special celebration you might have planned! This is NOT an every day food, and would be something I create for a birthday once a year. Enjoy!
 
source: http://rawedibles.blogspot.ca/2013/05/raw-carrot-cupcakes-and-creamy-vanilla.html?view=magazine

Raw Carrot Cupcakes and Creamy Vanilla Date Icing


These raw vegan carrot cupcakes are just the thing to make your taste buds burst into extreme happiness!

Carrot Cake Base:
4 large carrots (2-3 cups shredded carrots - either in food processor or the pulp from juicing carrots)
1 cup dates (pitted)
1 cup dried pineapple 
1/2 cup dried coconut
1/4 tsp. cinnamon powder
1/4 tsp. ginger (freshly pressed in garlic press, or shredded, or powder form)

 

Combine the cake base in food processor until mixture reaches cake-like consistency. Put this mixture into cupcake liners and put in the refrigerator to set. 

 

Vanilla “Cream Cheese” Frosting:
1 cup soaked cashews (or if you are allergic to nuts, you may use 1 cup coconut meat. If you decide to use coconut meat, put in a little bit of flax or chia seeds when blending to make it coagulate a little)
1/2 cup pitted dates
1/2 tsp vanilla bean (use fresh, or in powder form - or use liquid non-alcoholized form)
1 tablespoon lemon juice

Blend this in the vitamix. You can adjust amounts to make it perfect, you may add more or less soaked cashews, or more or less dates. Whatever pleases you best. 

Spread this frosting on the cupcakes that have been sitting in the fridge, and enjoy for any kind of special celebration you might have planned! This is NOT an every day food, and would be something I create for a birthday once a year. Enjoy!

 

source:
http://rawedibles.blogspot.ca/2013/05/raw-carrot-cupcakes-and-creamy-vanilla.html?view=magazine

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