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1 reviews Raw Carrot Cake {Vegan, Paleo, Gluten-Free, Refined Sugar-Free, SCD, AIP} Print Prep time 20 mins Cook/Chill Time 3 hours Ready In 3 hours 20 mins Author: Audrey @ Unconventional Baker Makes: 6 cupcakes Ingredients 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 Line a muffin pan with 6 cupcake liners and set aside. 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. 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. 3.2.2925
Sharing this quick little DIY refined sugar-free and raw apricot jam recipe today because. Raw Apricot Jam {Vegan, Paleo, Refined Sugar-Free, Gluten-Free, AIP, SCD} Print Prep time 5 mins Ready In 5 mins Author. Fig Hazelnut Milk {Raw, Vegan, Paleo, GF}Orange and Fig Spread {Gluten-Free, Vegan, Sugar-Free, Raw}RawCarrotCake {Vegan, Paleo, Gluten-Free, Refined…Mini Lemon Poppy Seed Loaves with Whipped Lemon Lavender…Quick Apple Pie Smoothie or Bowl {Dairy-Free, Gluten-Free,… 5 min
no refined sugars, dairy, eggs, or questionable commercial fillers and funky colors — just real goodies like pure avocado, spinach, delicious raw pistachios, coconut water, etc
For starters, it’s grain-free, raw, vegan, paleo, refined sugar-free, made without eggs, dairy, oh and no food dyes here either {aren’t you dying to know what gives it the gorgeous color
It’s a book dedicated to clean, vibrant, and delicious desserts — you’ll find recipes for chocolate {LOTS of chocolate}, cookies {unbaked frosted sugar cookies, cookie bars, and more}, cakes {raw mocha cake or a raspberry roll anyone
This Raspberry Truffle Dessert for Two is Dairy-Free, Egg-Free, Gluten-Free, Raw, Vegan, Paleo, AIP-Friendly, Refined Sugar-Free, and has been shared with the Hearth and Soul Hop, Paleo AIP Recipe Roundtable, Savoring Saturdays, Gluten-Free Fridays, Allergy-Free Wednesday, WNWNW, Full Plate Thursday, Let’s Get Real Friday Party, Corn-Free Everyday Link Party, Sweet and Savoury Sunday, Fat Tuesday, and Natural Family Friday
{Gluten-Free, Vegan, Refined Sugar-Free}. To make the chocolate pudding frosting follow the directions outlined in my “Secret Ingredient” Gluten-Free, Vegan, and Paleo Chocolate Pudding recipe
{Gluten-Free, Vegan, Refined Sugar-Free}. My inspiration for this recipe came from a reader recipe request during a recent giveaway on the blog, where readers were asked to share a recipe they’d like made gluten-free, dairy-free, etc
A Japanese persimmon — drawing by Amanda A. This Gluten-Free Vegan Chocolate Persimmon Bundt Cake was inspired by this Persimmon Chai Bread some of you may remember from a few weeks back {which was hands down the best chai loaf I’ve ever had — gluten-free, vegan, refined sugar-free or not
I’ve recently shared my recipe for Persimmon Chai Bread and for a Persimmon Chocolate Bundt Cake {where I also explain how to bake with this fruit for those not yet initiated into “lotus fruit” eating }, and today I wanted to share a much simpler way to enjoy it — as a dairy-free, egg-free, and refined sugar-free custard
Raw Vegan Caramel Cheesecake. I loved it so much I made some for a quick and easy non-dairy cheesecake dessert — see the recipe here if you’re interested
So apparently it’s national pumpkin cheesecake today and here I am talking about a gluten-free, vegan, and paleo carob pumpkin tart instead… Well, my friends, that’s because I’m well ahead of the game, you see, and shared my pumpkin cheesecake recipe with you yesterday
The paleo ones were a tinge more cakey — maybe that’s why I’m leaning towards the rice flour ones… Anyhow, maybe you should just try both too and let me know which you like better
{Gluten-Free, Vegan, Refined Sugar-Free}. Of course I can’t really entirely take credit for that since I adapted the recipe from an age old established classic, but it goes to show that there’s no reason why a gluten-free, dairy-free, and egg-free version can’t be just as good {or even better} than the traditional stuff
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