Raw Carrot Cupcakes

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

Instructions: 

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