Gluten Free Carrot Cupcakes.

Gluten Free Carrot Cupcakes.

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Cupcake Ingredients:

1 1/2 cups blanched almond flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1/4 cup maple syrup
2 tablespoons almond or coconut oil
1 1/2 cups carrots, finely chopped
1/2 cup pureed dates
1 cup coarsely chopped pecans

Frosting ingredients:

1 cup raw cashews

1/4 cup almond milk

1/4 cup maple syrup

Instructions:

Preheat oven to 325 F. In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg. In a separate bowl, mix together eggs, maple syrup, and oil. Mix carrots and dates into the wet ingredients. Stir wet ingredients into the dry ingredients. Fold in the pecans. Divide evenly between 12 cupcake liners. Bake at 325 F for 20 minutes or until a toothpick comes out dry.
Mix cashews, almond milk and maple syrup in blender. Spread frosting over cooled cupcakes. Eat and grunt with joy.
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Raw Carrot Cupcakes.

Vibrant orange carrots are a healthy addition to your daily diet. They are low in calories, contain no fat and supply significant doses of certain vitamins and minerals.

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My other experiment with raw carrots worked great. This time I decided to make carrot cupcakes, and used nuts for the dough. It gave the cupcakes more nutty flavor and made them more moist and juicy.

Raw Carrot Cupcakes With Cashew Buttercream.

Ingredients:
1 cup raw almonds, soaked overnight and drained
20 pitted dates, soaked overnight and drained
2 cups shredded carrot
1/4 cup raisins
1/2 teaspoon ground cinnamon
1 vanilla bean, scraped (or 1 tsp. extract)
tiny pinch of sea salt
1/4 cup coconut flour

Cashew buttercream:
8 oz. raw cashews, soaked overnight and drained
raw honey or agave (for vegan option)
juice of 1/2 lemon

almond milk

tiny pinch of sea salt
1 vanilla bean, scraped (or 1 tsp. extract)
2-3 tablespoons filtered water

Begin by soaking the almonds (in separate bowls), cashews and dates in filtered water overnight (or 12 hours). In the morning, drain them, and begin working on the icing. Place the drained cashews, juice of 1/2 lemon, vanilla bean (or extract), tiniest pinch of salt and about 3 tablespoons of honey or agave in a blender or food processor. Blend until creamy. Add almond milk, 1 tablespoon at a time, until desired consistency is reached. Add more honey to taste, if necessary.

Next, start the cupcake dough. Grate the carrots (about 4 or 5 medium carrots). After you’ve grated them, strain out any liquid (by pressing them into a fine strainer, or wrapping them in a tea towel). Place the almonds in the bowl of a food processor and pulse until coarse. Add the strained carrots, soaked (and drained!) dates, and process again. Add in the cinnamon, vanilla and pinch of sea salt. Add coconut flour. Process until it forms a dough. Grab a muffin pan and place about 1/2 cup of dough in each mold and press down. Once you have 12, pop the pan into the freezer while you get the icing ready to pipe.

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Pour the icing into a piping bag, then remove the muffin pan from the freezer, invert onto a piece of parchment paper to get them out, and ice.

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Keep in the refrigerator.

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I am probably not the best mom, but I let my daughter have this cupcake for breakfast. Why not? It’s healthy, delicious tiny treat that can work like breakfast sometimes.

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