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Clean-Eating Carrot Cake

February 20, 2016

  

These little raw carrot cakes are simple to make and full of delicious organic carrots and superfoods like cinnamon, maca, and goldenberries.  Oh, and sunflower seeds, the unsung superfood that helps prevent rheumatoid arthritis, aids in digestions, improves memory and increases energy. 1  (Who wouldn't want that??)

 

These mini cakes make a light and filling snack or dessert, and will keep you on track with those clean-eating goals.  I love the spicy sweet carrot cake flavor, and these are way more flavorful than a dairy-laden traditional heavier cake.  The optional frosting packs an extra protein punch, and they can also easily be rolled into little bite-sized cookies if you prefer.

 

Raw Carrot Cakes

yields 5 

 

Ingredients:

 

3 grated carrots (about 1 cup), patted dry

6 medjool dates

1/2 cup sunflower seeds

1 tablespoon unsweetened sunflower seed butter

1 teaspoon cinnamon

1/2 teaspoon maca

1/2 teaspoon ginger

1/8 teaspoon allspice or nutmeg

1/8 teaspoon salt

6 dried apricots

1/4 cup unsweetened shredded coconut

2 tablespoons goldenberries (optional)

 

Optional for frosting:

Vegan vanilla protein powder and water to taste OR soaked cashews and maple syrup.

 

**Vitacost is my source for organic dates, apricots, berries, seeds, spices, coconut and protein powder.  If you sign up HERE you'll get $10 off your first order, free one day shipping and absolutely no hidden charges or monthly fees (the WORST!) Plus I'll get credit which helps me to keep my blog going, and continue these awesome recipes!  (Win-win)

 

Directions:

 

1.  Shred carrots and pat between paper towels, getting them as dry as you can (important step!)

2.  Food-process dates, seeds and sunflower butter.  Once starting to combine and crumbly, add in carrots and spices.

3.  Add in apricots, berries (if omitting goldenberries add another 2 dried apricots), and coconut.  If mixture is still too wet (did you really dry those carrots??), add in another 1/4 cup coconut.

4.  Press "batter" into wax-paper lined or cupcake paper-lined muffin tin at least halfway full.  Depending on how full you make the cups, you'll get anywhere from 4-6.

5.  Chill plain, or top with protein powder mixed with water until you get a frosting-like consistency.  Alternately, if you planned ahead, food process soaked cashews until they are creamy will maple syrup for a raw nut frosting.  (I have made this for others but haven't consumed it myself as I'm allergic to cashews.  I hear it is good, though!)

6.  Store in an airtight container, and let them firm in the fridge at least an hour or 2 before eating.  Will keep at least 2 days in the fridge sealed tight.

 

 

 

 

 

1.  The Longest Life. Why Sunflower Seeds?

 http://www.thelongestlife.com/Pages/Superfoods/Sunflower%20Seeds.html.

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