One of the many amazing things you can make with the pulp left over from juicing carrots is this raw recipe! Freeze your carrot pulp for baking a carrot cake or a raw carrot cake, and veggie patties. Since you use organic carrots (you do use organic, right?) you can also bury the pulp directly in your vegetable or flower garden for instant organic food for your plants.
I used to love carrot cake with cream cheese frosting before going vegan and gluten free. I have been searching for a suitable recipe, and have tried several baked recipes that did not measure up. A few days ago I posted a Raw carrot cake recipe that turns out really delicious, but is more labor intensive, suitable for occasions when you want the look of a layer cake though. However, I have come up with a raw recipe that is soooo good and soooo easy! It is raw, and we all know living raw food is the healthiest for you, and of course vegan , gluten free, completely grain free and refined sugar free. Use all organic ingredients for the ultimate health and nutrition, but if you can't, at least the raisins should be organic, as grapes are always highly contaminated and on the "Dirty Dozen" list.
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| Carrots are such a healthy food! |
What you need:
High power blender (Vitamix or Blendtec for example)
1-2 dozen cupcake pan liners
muffin pan (no, we will not be baking, we just need the form!)
NOTE: You will need to use carrot pulp left over from juicing, or process about 3 carrots in your food processor; but the pulp gives a much better texture! I always save my carrot pulp and freeze it for this recipe, or making veggie patties.
Ingredients for the Cupcake:
3 cups carrot pulp
1.5 cups soaked dried dates, pits removed, chopped finely in food processor, add Tbsp water to aid in processing
1/2 cup walnuts, chopped finely
1 Tbsp cinnamon
1 tsp allspice
1/2 cup organic raisins
Ingredients for the Frosting:
This recipe makes 4 cups, enough for a double cupcake recipe
2 cups raw cashews, soaked overnight
2/3 cup coconut oil, melted
approx. 1/3 cup date water ( or to desired consistency)
1/3 cup ginger syrup
2 tsp. vanilla extract
1 Tbsp. lemon juice
pinch of salt
2 cups raw cashews, soaked overnight
2/3 cup coconut oil, melted
approx. 1/3 cup date water ( or to desired consistency)
1/3 cup ginger syrup
2 tsp. vanilla extract
1 Tbsp. lemon juice
pinch of salt
Method:
Soak the cashews and dates overnight, then soak raisins for 30 minutes before combining.
Combine the carrot pulp, chopped dates, spices, and raisins in a large bowl.
Place cupcake liners in muffin pan.
Press carrot mixture into the cups, pressing firmly.
Refrigerate at least 30 minutes to set.Remove from muffin pan, and frost!
Blend all of the frosting ingredients in a high powered blender or food processor till smooth and creamy. Chill for a 10 minutes to allow to thicken. Smooth onto cupcakes with a spatula, and store in refrigerator until served!
Makes 12 cupcakes
How many carrots does it normally take to make the 3 cups of pulp? Not a carrot juice drinker, but I like this idea because it seems like it would provide a good texture for the cake. Thanks.
ReplyDeleteI would go ahead and finely grate three large carrots or mince them in your food processor as mentioned in the recipe.
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Wow, these Raw Carrot Cake Cupcakes with Cashew Cream Frosting look absolutely divine! I love how you've managed to create such a delightful treat using only wholesome, plant-based ingredients. check out the Vegan Restaurants in india
ReplyDelete