RAW CARROT CAKE {VEGAN, PALEO, GLUTEN-FREE, REFINED SUGAR-FREE, SCD, AIP}


from the unconventional baker

Cake Ingredients:

• ½ cup raisins {or other dried fruit of your choice}
• 1 cup walnuts {omit for AIP version -- use a mix of shredded coconut and more dried fruit instead, or use some dried white mulberries instead altogether}
• 4 small carrots, coarsely chopped
• ¼ cup unsweetened shredded coconut
• ¼ cup coconut oil, softened
• ¼ cup maple syrup {or your favorite liquid sweetener, like honey, agave, etc.}
• 1-2 tsp pure vanilla extract {use alcohol-free for AIP}
• 2 tsp cinnamon
• ¼ tsp nutmeg {omit for AIP}
• dash salt

Frosting Ingredients:

• ¾ cup coconut manna, warmed to a soft consistency {also called coconut butter}
• ¼ cup maple syrup, at room temperature {or your favorite liquid sweetener, like honey, agave, etc.}
• 2 tbsp lemon juice, at room temperature
• 2 tbsp non-dairy milk of your choice, at room temperature
• 2 tsp pure vanilla extract {use alcohol-free for AIP}
• cinnamon for sprinkling

INSTRUCTIONS

1. Line a muffin pan with 6 cupcake liners and set aside.
2. Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture {be careful not to over-process into a paste though}. Divide this mixture between the 6 cupcake liners and use your fingers to press into a cupcake shape {I flattened the tops of mine by simply pressing them down evenly to create a smooth surface for the frosting, but you can always shape yours into little domed cakes}. Place the tray in the freezer and allow to set for at least 3-4 hours or until firm.
3. Make sure all frosting ingredients are at room temperature, when ready to frost, place all frosting ingredients into a high power blender {I used my Vitamix for this} and process into a smooth consistency. Transfer to a piping bag and frost the cupcakes. Sprinkle with a hint cinnamon and enjoy!

NOTES

Store leftover cupcakes in the fridge. Let them sit out for 10 minutes after refrigeration to allow the frosting to soften up a touch {it will really hold its shape infinitely though and continue to look just as it did when you first piped it -- just gets a little firmer when chilled}.

Note: maple syrup is not a raw sweetener, but that's my preferred sweetener to use. Feel free to use your favorite raw sweetener instead if you prefer.