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Raw Carrot-Orange Cupcakes

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I’ve been inspired today to make these cute, delicious, smooth and creamy raw cupcakes. I wanted to make something different than the regular cheesecake with cashews, so I tried a new recipe with walnuts instead of cashews and I also tried them frozen. In my opinion the texture is much better when they are frozen, because after a few minutes out of the freezer they became too soft and is even difficult to eat them with the hands.

Raw Carrot-Orange Cupcakes

Ingredients

Base 

  • 2-3 cups of finely shredded carrots
  • 1 cup of medjool dates
  • 1 cup of walnuts
  • 1 tablespoon vanilla extract
  • Zest of one lemon
  • Zest of one orange
  • Juice of half a lemon
  • Juice of half an orange
  • Pinch of salt

Icing 

  • 2 cups soaked cashews
  • Juice of one lemon
  • 1 tablespoon vanilla extract
  • 2 tablespoon of coconut oil
  • 4 -5 medjool dates

Preparation

  1. Use a food processor to mix all the base ingredients.
  2. Mix the ingredients for the icing in the blender.
  3. Fill the cupcakes holders with the base and put the icing on top of each cupcake.
  4. Save them in the freezer for a few hours.

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AUTHOR & RECIPE DETAILS


photo

Carlota Cassou is a doctor in medicine, a Health Coach and a Raw Food Chef. She is originally from Barcelona (Spain), but enjoys traveling the world and believes in a world community. Carlota likes experimenting in the kitchen creating tasty and fun recipes, which are healthy at the same time. Her goal is to educate people to live healthier by making small changes in diet and practicing exercise. Find more information on her website.


 

 

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One comment on “Raw Carrot-Orange Cupcakes”

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janet
2 Years Ago

Hi alice, can I use vegetable oil or olive oil instead of coconut oil?


Reply
Alice
3 Years Ago

Hi there,

Can sunflower seeds be used instead of cashews?

Also how many servings does the recipe give?

Thanks


Reply
Linda
4 Years Ago

How many cupcakes does this make?


Reply


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