Raw food carrot cupcake

Raw food carrot cupcake

Carrot cake with a classic cream cheese frosting is one of my favourite foods in the whole world. So the search for a great raw food version is high on my radar. For my first attempt at carrot (cup)cakes I had a go at the recipe from ChoosingRaw.com.

Now the recipe does call for carrot pulp. And if you don’t have a juicer or a friend who is gifting you said pulp, the advice is to grate your carrots and then squeeze them so that most of their juice had come out. So I did this in my milk bag (turning it orange in the process) and produced about a 1/2 cup of juice. This clearly wasn’t enough…

After leaving my little cupcake friends in the fridge for 2 hours, in their little heart shaped cases, they were still, shall we say, a little moist. As someone who loves cake mixture this was kind of ok, but I didn’t think it would past muster with more traditional guests. So I popped them into the dehydrator for 10 hours at 40c.

Even after this, the inside was a little moister than I would have liked:

Texture of raw carrot cupcake

Texture of raw carrot cupcake

but it wasn’t a complete disaster… I still managed to wolf down 5 of these beauties over the course of the week, topped with the cashew nut frosting (which I added ALOT more lemon juice to, to get a more authentic taste)…

My search for the perfect carrot cake continues…

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