Raw Carrot Cupcakes

I’ve recently gotten into the juicing craze, but I absolutely HATE wasting food. If you’ve every juiced fruits and vegetables, then you know that there is a lot of left over pulp. What do you do with it all other than put it into the compost? This recipe gives you a great option (for carrots at least!). These carrot cupcakes are delicious and have no added sugar!

Ingredients

For the carrot cake:

Approximately 4-5 cups of the pulp from juiced carrots

1 cup of dried white mulberries

1 cup of pitted dates

½ cup of raisins

1 tsp cinnamon

1 tsp ground ginger

1 tsp vanilla

For the icing:

1 ¼ cup soaked cashews (soaked for at least 2 hours, but preferably overnight)

½ cup coconut water

¼ cup coconut cream

5-6 pitted dates

Directions

1. In a food processor, combine the pulp, mulberries, dates, raisins, cinnamon, ginger, and vanilla. Pulse until combined. It will start to clump together in the food processor, this mean that it’s done.
2. Line a muffin pan with cupcake liners. Start spreading your carrot mixture into the pan, making sure you press down firmly on the mixture.
3. In a high speed blender, add the cashews, coconut water, coconut cream, and dates. Process until the mixture is smooth and has an icing texture.
4. Remove the cupcakes from the muffin pan.
5. Decorate your cupcakes! You can use a piping bag, spoon, spreader, whatever you like depending on how creative you want to be!
6. You can also top the cupcakes with crushed pistachios, shredded coconut, orange or lemon zest, just to name a few.
7. Store cupcakes in the refrigerator.