When I was a child carrot cake was one of my favorites. I liked the cake but I was crazy for cream cheese frosting. Since going raw I've had many lovely raw carrot cakes but the frostings always leave me wanting the "real" thing.
When I found out my daughter's school was having a Thanksgiving potluck I immediately thought this was the perfect opportunity to experiment with some raw carrot cake theories I had. I love bringing a raw, gluten-free treat to school functions. Firstly, because I can always find a salad to eat at a potluck but never a dessert (at my daughter's school I'm even blessed with a teacher that brings a delicious kale salad!). It's also a great opportunity to expose kids to something healthy that is not too self-righteous. I'm not going to lie and say all kids love raw treats, because they don't, but I have a better chance of getting them to try raw carrot cake than marinated greens.
One more tip before I get to the recipe. Whenever I make something with carrot pulp I'm at a loss of what to do with all of that carrot juice. I'm not a big carrot juice drinker, I usually prefer a green juice. This time I used the carrot juice to make a wonderful soup from Cafe Gratitude's cookbook, I Am Grateful. The Fiery Carrot Soup is a real treat and supplies you with an abundance of carrot pulp!
Carrot Cupcakes with Lemon Frosting 4 cups carrot pulp 1 cup moist nutmilk pulp (any kind will do, I used pulp from Styrian Pumpkin Seeds) 1/2 cup Coconut Flour 1/2 cup Lucuma Powder 1 tbs. cinnamon 1 tbs. nutmeg zest lemon zest 1 cup Pecan Halves 1 tbs. Vanilla Powder 1/2 cup raw, local honey or other liquid sweetener 1/2 cup Hunza Raisins pinch of himalayan pink salt Add ingredients one at a time to a bowl. I massaged the ingredients in with my hands because the batter becomes quite thick and hard to stir. Once everything is well-combined press batter into cupcake or mini bundt cake molds. I use the silicon baking molds because I find they are easy to remove raw desserts from. Let cupcakes chill while you make the frosting. Frosting: 1 cup Raw Cashews 1/2 cup raw, local honey or other liquid sweetener juice of 1/2 a lemon 1 container of Lucuma Vanilla Coconut Creme, melted 1/2 cup Coconut Oil 5 drops lemon essential oil (Young Livings is amazing!) pinch of himalayan pink salt 1 cup water First grind cashews down in a food processor, until it starts to clump together. Add remaining ingredients except water and process until well combined. While the food processor is running slowly pour in water. The frosting will be soft and creamy. Allow frosting to set for 15 to 30 minutes in your refrigerator until set enough to spread easily on cupcakes. Frost cupcakes and decorate with Goji Berries or Jarrah Bee Pollen. 
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