A raw, vegan, and gluten-free recipe.
- Carrot Base:
- 2-3 C shredded carrots
- 1½ C fresh dates
- ½ C walnuts (less for lower fat)
- slice fresh ginger
- dash turmeric
- 2 C soaked cashews
- 1 C pitted dates
- small stem or scrape of fresh vanilla
- juice from 2-4 oranges
Directions for Carrot Base:
- Combine all ingredients in a food processor until the mixture reaches the consistency that you want. I like mine gooey, so I let the machine run for longer. Most will want more of a “bread” type consistency, so don’t let it go for too long as to get the proper texture.
Press this mixture into the cupcake liners and refrigerate.
Get ready to make your frosting!
Directions for Frosting:
- Blend in a Vitamix or powerful blender. This is VERY thick and creamy and may take a while to get perfect!
Spread this frosting onto your cupcakes with a spatula. You can also use a piping bag to apply the frosting on top. If you don’t have a piping bag, you can always cut off the tip of a plastic zip-top bag and apply your beautiful design from there!