These simple “tastes-just-like-the-real-thing” carrot cake cupcakes are both vegan and delicious. Oh, and RAW! Try them for breakfast, as a dessert or just as an afternoon snack for natural energy and fuel.
Cake Ingredients: (use organic ingredients when possible)
- 1.5 cups carrot juice pulp
- 4 oz. (about 1/2 cup) pitted dates
- 1/2 cup raw walnuts
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/3 cup raisins
- Pinch of salt
Cashew Icing Ingredients:
- 1 cup raw cashews
- 1/4 cup coconut oil, melted
- 1/4 cup water
- 1/4 cup agave or 2 tsp stevia (unflavored)
- 1 tsp. Vanilla extract
- 1/2 Tbsp lemon juice
- Pinch of salt
CAKE: Pulse together all ingredients in a food processor until well blended. Press mixture into cupcake molds. Put into refrigerator for 15 mins.
ICING: Pulse all ingredients together in a food processor until blended. Add extra water for your desired consistency. Put into refrigerator to slightly harden.
Spoon cashew icing onto carrot cake and garnish with chopped walnuts, pecans and a sprinkle of cinnamon.
For more recipes and more info about The Prama Wellness Method™, visit Prama.org
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