Carrot Cupcake, anyone?!

I am on a carrot fix!!! Maybe, it’s because SPRING is here. Maybe, I am longing for better eye-sight. Maybe because I reallllllly want an Angora Rabbit – LOOK THEM UP! – Or maybe, it’s because they are just SO AWESOME! Ha, Yes, carrots. I like to think of my life according to carats… oops … wrong carat / carrot – : )

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Carrots from my favorite farmer’s market stand in Manhattan Beach!

Life is golden, so let’s make some golden goodies!

Today is one of my very best friends’ birthday. I whipped up a batch of these little gems for his big day. I made them tailored to a fella that needs a “power” food as well as a subtly sweet treat on the go.

I love these little carrot cupcake nibbles, we hope you will too! – WAIT, we know you will!

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Carrot Cupcakes

*** An Extraordinary delight!

Serves: 12 cupcakes

INGREDIENTS

  • 1 cup raisins
  • 1 cup mix of shredded coconut and chopped dates
  • 3 medium carrots, unpeeled
  • ½ cup unsweetened shredded coconut OR coconut chips
  • ½ cup coconut oil, softened
  • ½ cup real maple syrup
  • 2 teaspoons bourbon vanilla extract
  • 2 teaspoons vietnamese cinnamon
  • ½ teaspoon nutmeg
  • Dash of himalayan sea salt

Make WITH or WITHOUT frosting – I prefer no frosting, but sometimes I get a little jazzy in the kitchen!

*** Frosting Garnish ***

  • 1 cup mix of – ½ coconut oil + ½ nut butter of choice (ALSO – you can go for using coconut manna, a.k.a “butter”)
  • ½ cup real maple syrup
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons coconut milk
  • 4 teaspoons bourbon vanilla extract
  • Extra-vietnamese cinnamon for on top!
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We like our cupcakes “Plain Jane” with just a dash more sea salt + cinnamon and coconut oil melted on top…
Carrot Cupcakes with Cinnamon - Savory Lotus
… But for a bit more spunk, create some “froth” by piling on some frosting! We hope to master our “decorating” techniques just like this photo above taken by Savory Lotus!

DIRECTIONS

  1. Prepare your muffin pan with non-toxic cupcake sleeves – I use liners by If You Care
  2. Set oven to pre-heat at 350 F – I use convection bake setting, so you may have a differing degree.
  3. Toss all cake ingredients into a food processor and mix away until consistency is similar to a moist crumble.
  4. Evenly disperse mixture in to all sleeves and pop in the oven for up to 30 minutes. Watch to not burn or dry out your cakes… no one likes a piece of cardboard in their mouth… I’m Just Bein’ Honest…
  5. *** Whip together all the frosting ingredients in a high powered blender until smooth. Swirl this sugary topping over your cakes and garnish with a sprinkle of cinnamon – *** Frosting is optional.

Lick those fingers, scrape down the mixing bowl and enjoy!!! UMMM, YUMMMM!

Now who’s a happy little bunny ; ) ?

What’s your favorite carrot cake tradition? Please do share : katherine@justbeinhonest.com

xoxo kb

 

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