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Raw Carrot Cake Cupcakes

recipe image
Friday, 17 February 2017

Description

These cupcakes by Tiasha Slana of Shine with Nature are super delicious and really healthy at the same time. Gluten-free, dairy-free, oil-free, vegan and low-fat. Moist, but fluffy and light at the same time with luxurious coconut cream on top. What more could you ask for? Gotta love it when dessert is so healthy it can double as breakfast.
 

Ingredients

At a glance
Makes
12
THE DOUGH:

2 cups carrot pulp (or shredded carrots)
4 cups dried apples
1 cup raisins
tsp vanilla powder
tsp cinnamon powder
⅛ tsp nutmeg
lemon zest of half a lemon

COCONUT FROSTING:

2 cups young Thai coconut meat
1 cup dates
cup + 2 tbsp water
tsp vanilla powder
 

Methods/steps

THE DOUGH:

1. Put carrots, dried apples, vanilla, cinnamon powder, nutmeg and lemon zest in the food processor. Mix until well combined. Add raisins and pulse until well incorporated.

2. Spread the dough into the cupcake papers.

COCONUT FROSTING:

1. Put dates, meat of a young Thai coconut, water and vanilla powder in the blender. Blend until creamy.

2. Spread the frosting on top of the cupcakes.
 
Enjoy!
 

Additional Tips

Recipe by Tiasha Slana:
http://shinewithnature.com/