When I heard that this month's theme for Go Ahead Honey, It's Gluten Free was grain free cakes and cupcakes, I was a bit disappointed. Not because I didn't want to see what everyone could come up with, but because I haven't even figured out gluten free baking yet, much less grain free, gluten free baking! At first I thought I would just have to watch from the sidelines. Then I realized that I have been making grain free cakes; I just wasn't baking them. I had so much fun making my Raw Pumpkin Cheese Pie last month that I decided to go the raw route again. However, raw cakes are pretty intense. Their main ingredients are nuts and dried fruit, so a small piece packs a big punch. This time around, I thought I would try making a cupcake so that I could just make one at a time. Having never actually eaten a professional raw cake or cupcake, I didn't really know quite what my cupcake should taste like. What I ended up with was somewhat like a lighter larabar...not so dense but just as flavorful. And it stood up to my main test...it held together in the shape of a cupcake! With a cake made of apples, carrots, nuts and dried fruit, and a cashew coconut frosting, this is a deliciously healthy alternative to a typical carrot cake.
Raw Carrot Cupcakes With Coconut Cashew Frosting
1/8 cup raw walnuts
1/8 cup raw pecans
dash to 1/4 tsp. nutmeg
dash to 1/4 tsp. cinnamon
1/4 cup raisins
1/8 cup shredded carrots
1/8 cup shredded apple (I used a microplane for the carrot and apple)
1 1/8 cups raw cashews, soaked in water overnight
1/8 cup chopped fresh coconut meat** or dried coconut flakes
1/2 medium banana
4 Tbsp. coconut water
1 Tbsp. agave nectar
*This makes enough frosting for about 4 cupcakes. Extra frosting will keep in the fridge or freezer.
**If you've never opened up a coconut, here's a guide. This is how I did it... However, if I had known how hard it would be, I would have just bought coconut water and coconut flakes. It's a little more expensive that way, but worth it in my opinion. I had to bring the coconut outside and hammer at it on the hard cement because I was afraid I would break my floor!
- In a food processor, blend the walnuts, pecans, and spices until smooth. Add the dates and raisins and blend about 1 minute.
- Spoon the mixture into a bowl and add the carrots and raisins. Stir completely, then form into a ball with your hands. Scoop into a cupcake liner and form into the shape of a cupcake. Put in the fridge while you make the frosting.
- For the frosting, blend all of the ingredients in a food processor until completely smooth. Smooth over the cupcakes with a knife and return to the fridge until you're ready to eat.