MAKES 12 LARGE CUPCAKES
AGELESS ANTIOXIDANTS
PROTEIN DREAM
SMOOTH SKIN
STRONG BONES
VISION MISSION
My mother and I are carrot cake connoisseurs. So when we created this recipe, we knew it had to be fabulous. These cupcakes are super moist, light and fluffy, and incredibly delicious. Loaded with carrots and pineapples and topped with a creamy cashew frosting, they’re a healthier dessert you can feel good about.
1 cup raw cashews, soaked overnight and drained
3 tablespoons maple syrup
2 tablespoons freshly squeezed orange juice (about ½ medium orange)
1 tablespoon extra-virgin coconut oil
½ teaspoon vanilla extract
1⅓ 3 cups whole wheat pastry flour
1 cup whole wheat flour
2 tablespoons ground flaxseed meal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon arrowroot
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
½ teaspoon ground cloves
⅓ 3 cup extra-virgin coconut oil
1 cup maple syrup
Pineapple juice reserved from canned pineapple (see below)
1 teaspoon vanilla extract
3 large carrots, finely grated (about 2 cups loosely packed)
1 (15-ounce) can of unsweetened crushed pineapple, with juice drained and reserved (should yield ⅓ to ½ cup)
1 cup chopped walnuts
1 cup raisins (optional)
Line a cupcake tin with paper cups or oil the cupcake tin and set aside.
ORANGE CASHEW CREAM In a blender, combine all the ingredients and blend until smooth. (If needed, add 1 teaspoon of orange juice or water at a time to help with blending.) Place frosting in a bowl, cover, and chill in the freezer for 30 minutes to 1 hour to thicken.
CUPCAKES In a large bowl, sift together the whole wheat pastry flour and whole wheat flour. Add flaxseed meal, baking powder, baking soda, arrowroot, cinnamon, nutmeg, allspice, and cloves and whisk until thoroughly combined.
In a separate bowl, combine the oil, maple syrup, pineapple juice, and vanilla and mix thoroughly. Fold in the carrots and pineapple.
Gently fold the wet mixture into the dry mixture until just combined. Be sure not to over mix because that will lead to dry muffins. A few lumps here and there are fine. Fold in the walnuts and optional raisins. Spoon the batter into the muffin pan. Bake for 20 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool completely. Top the cupcakes with the cashew cream and serve.