I have always been a fan of carrot cake! The sweetness of the carrots mixed with the creaminess of the icing just makes you fall head over heals! My recipe combines carrot pulp with dates and almonds to make a whimsical dessert. It's full of beta-carotene, which is excellent for our eyes of course, but it's also great for protecting our skin from those dangerous sun rays. These carrot cakes are sweetened with dates, which holds together the almonds and carrot pulp. These RAW Carrot Cakes with Cashew Kream Icing is a refreshment of delight that will make you fall into the realm of a RAW diet and never look back!
-2 1/2 cups carrot pulp (1 1/2 pounds carrots)
-1 cup almond meal powder
-1 1/2 teaspoons ground cinnamon
-1 cup pitted Medjool dates
-1 1/3 cups shredded coconut
The Cashew Kream Icing recipe will be located under the BASIC'S tab.
-To make the cupcakes, combine the carrot pulp, almond meal, and cinnamon in a mixing bowl and mix well with your hands. Add the dates and mix well. Add the coconut and mix well.
-Place the cake batter into a pie pan, cupcake pan, mini cupcake pan, or what ever shape you want your carrot cake to be! HINT: Before adding the cake batter, put cling wrap over the pan to keep it from sticking.
-Follow the Cashew Kream Icing Recipe located under the BASIC'S tab and then frost each cupcake accordingly!
These frosted cupcakes will last in the fridge for 4-5 days! Enjoy!