Guilt free raw vegan carrot cake cupcake recipe is divine! A must try!
Put the carrots through the food processor with the shredder blade attached to shred the carrots. Place the shredded carrots into a cheese cloth or paint strainer bag and squeeze to get out the moisture. You can drink the carrot juice
Turn the dates into a paste by mixing it in the food processor with the "S" blade and mix all the ingredients including the spices and the carrots together. In order to get the smoothest mixture possible, I like to follow these steps because I personally love the smooth soft, bread like texture. If you like it more chunky, don't blend it as much.
Put the almonds, water and dates into the food processor for a few minutes, until it becomes a creamy consistency.
Comes out to 200 calories per cupcake 2,600 calories | 36g Protein (5%) | 560 Carbs (82%) | 40g fat (14%) | 100% Daily vitamins | 90% daily minerals |