So, I have been doing pretty well with the clean eating for the most part. I’m now comfortable with cooking and experimenting with various foods, spices, herbs, and vegetables, but one thing that I’ve always been weary about is Raw Food. I found a new vlog called “Fully Raw Kristina” and she showed a video about Raw Food Carrot Cake Cupcakes. My stepmom, raved about them, but I was still skeptical, but we ended up making them…and, they were DELICIOUS! They had a perfect flavor and because they are sweet and have a great texture, you feel satisfied with these little sweet treats. The Vanilla Orange Creme frosting was amazing, to the point where I would want to use it now for traditional cakes and cookies. I’m now taking more time to explore more options for Raw Food recipes. See the photos, recipe and video below. Enjoy!
Equipment & Ingredients for the Carrot Base:
Approximately 2-3 Cups of Shredded Carrots (Food Processed)
1.5 Cups of Dates
1/2 Cup of Walnuts
Tblspn of Cinnamon
Fresh Slice of Ginger
Dash of Turmeric
Combine all ingredients in a food processor until the mixture reaches a blended consistency. Spoon into your cupcake liners and refrigerate for at least 2 hours.
Equipment & Ingredients for the Vanilla Orange Creme Frosting:
- 2 Cups Soaked Cashews
- 1 Cups Pitted Dates
- Small Scrape of Fresh Vanilla or Splash of Natural Vanilla Extract
- Fresh Squeezed Orange Juice from 2-4 Oranges
Blend in a Vitamix or powerful blender, it may take a few minutes to get it fully blended and the proper consistency of frosting.
Spread this frosting onto your cupcakes with a spatula or use a piping bag. If you don’t have a piping bag, you can always cut off the tip of a ziploc bag.