Photo credit deliciousdietitianduo. Recipe based off of http://bettyrawker.com/2012/02/02/260/
Photo credit http://www.pinterest.com/pin/102808803968146420/
This was one of those recipes that made me sit up straight and pay attention. Raw…vegan….grain free…sugar free…oil free carrot cake?!? Does that exist? Apparently it does and boy is it ever delicious. The beauty of it? The only ingredients in the cake are dried fruit, nuts and carrots! Icing? Coconut oil and honey! I did a quick nutrient analysis on my version of the recipe and it comes in at a mere 215 calories per cupcake – and I argue that it is more moist and flavourful than a traditional one with cream cheese icing which weighs in at around 325-350 calories.
– 1 cup carrot pulp from juicing or grated carrot
– 1 cup walnuts
– 1 cup dates (medjool or other)
– 1 cup dried apple slices
– 1 cup shredded unsweetened coconut
– 1 tsp vanilla
– 1/2 to 1 tsp pumpkin pie spice plus a small dash salt and pepper
– 1/3 cup raisins
1. Fine chop the carrots into a quick “shredded carrot” in the food processor, or juicer pulp (drink the juice!) then scoop into a bowl.
2. Puree 1 cup walnuts in the food processor. Add in dates into the pureed walnuts, and then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir and mash in together.
3. Blend dried apple slices with dried coconut in food processor. Add to bowl.
4. Add vanilla and spices then mash carrot mixture together well until well combined.
5. Add in 1/3 cup raisins. Mix until well incorporated.
6. Shape the carrot cake with your hands onto a plate or make individual cupcakes (like I did) by filling muffin papers. Using a ice cream scoop is easy. Chill in the fridge to help firm up.
2 heaping tablespoon coconut oil
1 heaping tablespoon honey
Dash of vanilla
Mix together well in a little bowl and dollop each cupcake with a little bit of icing! Refrigerate to harden.
Vegan Cream Cheese Frosting
– 1 cup cashews or macadamia nuts
– 2 tablespoons coconut oil
– 2 tbsp honey
– 2 tsp vanilla
– Pinch of salt
– 1 tbsp of water or more if needed
Blend all ingredients together in a high speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending, if you soak the cashews, expect to use less water in blending.