Make a delicious carrot cupcake that is actually good for you. With Jaclyn’s recipe with a VeganSmart frosting this cupcake weighs in at nearly half the calories of a traditional version. Here’s how to make this raw carrot cupcake:
Bottom: Cake
- 3 cups of carrots
- 3/4 c. agave nectar
- 1 cup walnuts
- 2/3 cup oats
- 1 tsp cinnamon
- 1/4 piece ginger
- 2 tsp nutmeg
MIX in food processor then press dimly into cupcake pans (place in freezer)
Top: Vanilla Vegan Smart Protein “Icing”
- 2 cups walnuts
- 2/3 c coconut oil melted
- 1/3 cup water
- 1/3 cup agave nectar
- 1 1/2 scoop VeganSmart Vanilla
MIX in food processor. Place in fridge for 15 minutes then take out. Remove Carrot Cake bottoms from the freezer and spread icing on top. Place back in Freezer for 15 minutes then ENJOY !
