A key theme of Feel Better Living is to highlight how “healthy food” doesn’t have to be boring and doesn’t have to exclude “cakes and desserts”.

 

The truth is, what most of us get introduced to as “sweet treats” are often not even “food' ', instead they are ultra processed garbage that spikes your blood sugar, nukes our gut bacteria and leaves us sluggish, addicted and feeling like turds.

 

When we put it that way, it isn't sweet and is certainly not a treat to experience. 

 

If however, we choose real whole food ingredients, sweet treats can be resorted to exactly what they should be. Recipes that aren’t to be eaten multiple times a day but instead reserved for special occasions but offer minimal down side.

 

An actually "sweet treat" recipe that we love with whole food ingredients are these fully Raw Carrot Cupcakes with a Vanilla Orange frosting.

 

This recipe was originally released by a great inspiration of mine Fully Raw Kristina a decade ago! She makes this recipe for her birthday as its her absolute favourite.  

 

Key Benefits of this recipe:

• Easy to make and requires no baking - reducing chance of error and ensures its full of living enzymes
• It’s full of antioxidants.
• & because it uses carrot pulp, you get the benefit of fresh carrot juice to enjoy while you make it.

Let's get into it...

 

Raw Carrot Cupcakes

with Orange Vanilla Cream Frosting

Serves 12

Ingredients

CARROT BASE

2 - 3 cups Carrot Pulp (from juicing) or Shreds

1 ½  cups Dates (aka ½ lb) 

½ cup Walnuts

1 tsp Cinnamon 

1 small thumb of Fresh Ginger  (powdered can work) 

Dash of Turmeric

 

VANILLA ORANGE FROSTING

• 2 cups soaked Cashews (ccc)
• 1 cup Dates 
• 1 tsp Vanilla Extract
• Fresh Orange Juice (from 2 - 4 oranges)

SUPPLIES

• Juicer (optional)
• Food Processor
• High-Speed Blender
• Icing Piping Bag (or corner cut Ziplock)
• Cupcake Pan & Liners

Instructions

CARROT BASE

1. Juice Carrots and collect Carrot Pulp
2. Add Carrot Pulp, Dates, Walnuts Cinnamon, Fresh Ginger, Turmeric to the food processor. Blend mixture until reach desired consistency (less time = thicker, more time = gooier) 
3. Press Carrot Base into cupcake liners and put in the refrigerator while you make the frosting.

VANILLA ORANGE FROSTING

1. Add Cashews, Dates, Vanilla extract and Orange Juice to the blender and blend until smooth, thick and creamy.
2. Scoop the Vanilla Orange Frosting into your pipet bag method (or if you don’t want to do it this way, just spatula straight onto Carrot Base)  
3. Pipe the Vanilla Orange Frosting onto the Carrot Base

SERVING

1. Serve Raw Carrot Cupcakes immediately or put in the refrigerator until ready to share.
2. Experiment with fun garnishes like orange zest, coconut shreds or edible flowers.
3. Keep any extras in the refrigerator for them to stay fresh.

 

ENJOY! 🙂

Recipe made for Feel Better Eating with love from Feel Better Living - recipe based on raw carrot cupcake recipe from Fully Raw Kristina 

Find the video of this recipe and other videos about natural healing by visiting: 

https://www.youtube.com/@feelbetterliving

Click HERE to watch us cook this recipe!