Easter is almost here, so it's time for yummy carrot cake. Even though carrot cake sounds healthy - carrots are a vegetable after all, right? - most are filled with processed vegetable oils, refined sugar, and gut inflaming flours. And as you may know by now, I set out to make every holiday a little healthier because it should never just be bland, boring food for you while everyone else enjoys treats. I take this approach with my daughter, too, making sure she has access to so many yummy things that she never has to miss out on a holiday treat.
These little carrot cupcake bites are to die for! The right amount of cinnamon and ginger give the cupcakes some spice. The dates sweeten them, and the carrots keep them moist. And then the frosting - oh the finger-licking-good-frosting - it is everything that a frosting needs to be: sweet, creamy, smooth, and yet you can spoon eat it and never feel sick from so much sugar hitting your system. The cupcakes may seem small, but they are super nutrient dense and filling, so you don't need a lot to feel satisfied. The recipe will make extra frosting, because you will want to lick it out of the bowl! I love to use it on bread, muffins, pancakes, and to top my oatmeal with.
Preparation time: 45 minutes
Soaking time: 3 hours
Setting time: 1 hour
Makes 20 pieces:
For the cupcakes:
1 1/2 cups raw almonds (best sprouted)
1 cup Medjool dates, pitted
1 cup peeled and chopped carrots (about 2 medium carrots)
zest of 1 orange
1/2 tsp ground cinnamon
1/2 tsp ground ginger
20 silicone mini muffin molds
For the lemon vanilla frosting:
2 cups cashew nuts, soaked for 3 hours and rinsed well
zest of 1 lemon
1/2 cup melted virgin coconut oil
1/4 cup maple syrup
1/4 cup freshly squeezed lemon juice
1 Tbsp vanilla extract
pinch of sea salt
To make the cupcakes, throw all cupcake ingredients into a food processor and pulse a few times until a sticky dough has formed.
Place the silicone molds on a plate or into a muffin tin, and take 1 tablespoon of dough at a time, pressing it into the molds.
Put the cupcakes in the fridge until the frosting is done.
To make the frosting, place all frosting ingredients into the food processor, and process for 2-3 minutes until super creamy. You may need to stop the food processor in between, and scrape down the mixture. You should not be able to taste any nutty bits in the frosting - otherwise keep processing.
Spread 1 teaspoon of frosting onto each cupcake. Keep the rest of the frosting in the fridge and spread on bread, muffins, pancakes, or top oatmeal with it.
Place cupcakes in fridge and let set for about 1 hour. Then they are ready to serve.