FullyRaw Carrot Cupcakes With Orange Vanilla Cream Frosting
|For the carrot cupcakes:|
|Shredded carrots||4 Cup (64 tbs)|
|Fresh dates||1 1⁄2 Cup (24 tbs)|
|Walnuts||1⁄2 Cup (8 tbs)|
|Cinnamon powder||2 Teaspoon|
|Fresh ginger||1 Medium, slice|
|For the frosting:|
|Soaked cashewnuts||2 Cup (32 tbs)|
|Pitted dates||1 Cup (16 tbs)|
|Fresh vanilla||1 Medium (Stem or other variants)|
|Oranges||4 Medium, juiced|
1)In a food processor combine combine carrots, walnuts, dates, cinnamon powder, fresh ginger and turmeric and blend until the mixture reaches the consistency that you want. You can aim for a "bread" type consistency or a gooey and soft consistency based on your taste.
2)Fill this mixture in the cup cake holders and set aside.
The vanilla frosting:
3)In a vitamix blender combine the soaked cashew, fresh vanilla, pitted dates and orange juice.
4)Blend till a smooth and rich consistency. This step might take long because of its thickness. Aim for a smooth and thick consistency.
5)Gather this mixture in a piping bag and swirl on your prepared cup cake holders or parchment paper.
6)Serve this cupcake on a large platter and be sure to spread the joy as this mixture can make a lot of cupcakes and enjoy!
Serving size: Complete recipe
Calories 3686 Calories from Fat 1325
% Daily Value*
Total Fat 158 g243.5%
Saturated Fat 25.1 g125.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 466.4 mg19.4%
Total Carbohydrates 572 g190.8%
Dietary Fiber 89.3 g357.1%
Sugars 380.1 g
Protein 80 g159.6%
Vitamin A 2055.3% Vitamin C 622%
Calcium 97.2% Iron 153.3%
*Based on a 2000 Calorie diet