Monday, November 19, 2012

Raw Vegan Carrot Cake Cupcakes W/Frosting

It's that time of year! Yummy foods all around, lots of sweets, and of course carrot cake! Just made some of these cupcakes for Thanksgiving. The original recipe is here Cupcake Recipe.

For the cupcakes:
  • 1 cup walnuts (not soaked)
  • 1 cup dates
  • 2 cups grated raw carrots, squeezed well through cheesecloth or with paper towel to remove as much excess moisture as possible (this is important!)
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • Dash nutmeg
  • 1/8 tsp sea salt
  • 3/4 cup raisins
For the frosting: makes about 1 cup
  • 1 cup cashews, soaked 1+ hours
  • 1/3 cup agave syrup
  • Dash sea salt
  • 1 tsp lemon juice (I subsituted .5 teaspoon of apple cider vinegar for this because there is someone in my family who is allergic to lemons) 
  • Water

Blend Walnuts and dates with food processor
Add Carrots and Spices until a "dough" forms
Add raisins by "pulsing" to blend evenly.
Place the "dough" in cupcake liners or molds and place in fridge. (makes about 6) 

Blend Cashews and Agave in food processor
add salt and lemon
Add small amounts of water until you get the texture you want .

Add Frosting to cupcakes.

These are so yummy! And i love how easy they are! Happy Thanksgiving !!

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