Hi lovelies! I've been meaning to post the recipe I mentioned here about the raw and super-healthy (!) carrot cupcakes, so here it is - enjoy!
Prep time: 20 mins
Makes: about 12
1.5 cups Carrot pulp (from juiced carrots)
1/2 cup Almond meal (I used almond pulp leftover from almond milk I made)
1/3 cup Coconut flour
1/3 cup Walnuts
1/2 cup Raisins
3 Medjool dates (I added these for extra flavour)
1-2 tbsp Coconut oil (I added this to the recipe as it needed some moisture. Add more if you think it needs it)
1 tsp Lemon zest
1 tbsp Dessicated coconut (I added this to bind and improve the consistency)
1 tsp Stevia powder
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Vanilla bean powder
1/4 cup Cashews
1/3 cup Lemon juice
2.5 tbsp Coconut oil, melted
1 tbsp Agave syrup (I used rice bran syrup instead as it does not contain fructose)
1/2 tsp Stevia powder
Add all the ingredients in a bowl and massage together to belnd. Shape into 1-2 tbsp sized balls and lightly press into fairy cake moulds (or cupcake patty papers). Set in the fridge until ready to frost.
In a small blender (I used a Magic Bullet), process the cashews into a flour. Add the rest of the ingredients and blend for a few seconds. The frosting should have the consistency of yoghurt. Using a teaspoon, spoon the frosting over the top of each cake and smooth over the sides with a spoon. Decorate each cake with a walnut or leftover raisins. Place in the fridge until ready to eat.