Fact: A raw foodist CAN have carrot cake! Fact: A raw foodist CAN have cream cheese frosting! Fact: A raw foodist CAN eat an actual cupcake that you have to pell the wrapper away from!
And my favorite fact of all. I remember so fondly the times when my mom would make her famous carrot cakes. Quite ahead of her time I must say, and very rustic…hand grating all the carrots, using half the sugar, and maybe even whole grain flour…but after she’d put it in to bake, me standing there, licking the batter off the spoon, and THEN…oh, and then…using my fingers to wipe clean the bowl. So I thought that moment of nostalgia would forever be in my past until last night… FACT: Raw foodists CAN lick the batter bowl clean. To boot, we don’t even have to worry about salmonella!
So I did it! I made what I am told are delicious carrot cake cupcakes. It was a bit arduous, so much so that I didn’t even realize that I was making them to the beat of my own drum–I didn’t have the tv or radio on at all. And even though I’ve really stopped watching tv, I do like to have some background chatter while I’m making food. Of course, there were the typical “Jinji, really?” moments. First, I need a bigger food processor. The little kitchenaid dealie isn’t going to cut it anymore! I found myself ridiculously working in batches with 6 cupcakes worth of batter. Next, I’m learning there are rules to baking. Like, mix some ingredients first, then add the others. With cooking, you can have flexibility…do what feels right. But not with caking! (caking, because it’s not really baking, is it?) But the carrot shreds in too early, causing great upset to my dates and walnuts, and the happy goo they were trying to create together. So, stop take out the shreds that hadn’t interrupted and continue. Stop, remove have the 1/2 done goo because of small container, continue. Did I add the spices? Should I?? Continue. I mean that’s a good 30 minutes of un-do and re-do and a big mess!
But finally in spite of myself, I came out with a batch of frosting, and the lovely batch of batter pictured below–shoved into silicone cupcake holders (both the shoving and the silicone was actually pretty brilliant. After they refrigerated for a while, I got nice densely packed uniform cupcakes that were super easy to remove!). And, once I got half a brain and stopped trying to carve out perfect swirls of icing, like how it looks like in pictures, I put all the frosting in a ziploc bag and clipped the corner to pipe it out. I’ve since learned that everyone knows to do that, but at the time I thought it was a stroke of pure genius.
So everything cooled out in the fridge for a while as I basked in all my newfound carrot wisdom. FACT: A rawfoodist CAN safely. literally, and relatively guiltlessly eat both the frosting and the batter with his/her finger before they even get the chance to make contact. Sigh. Oh! And a joke: You know you’re a raw foodist when “how long does it have to go in for?” refers to refrigeration, not baking in the oven! Hilarious, I know, I know.
The Forbidden RAW Carrot Cake Cupcake
- 2 c grated carrots–squeeze the juice out using a papertowl, and reserve for a juice or a shake
- 1 cup dry walnuts
- 1 cup dates
- 2 T cinnamon
- 1 T unsweetened shredded coconut
- 1 T cacao nibs
- Sea Salt
- 1 T raisins
Process the walnuts and dates until they’re like a larabar consistency. Add in carrots until everything is well combined. Then, add everything else. Put into a silicone cupcake tray. Refrigerate for an hour or so. Done.
Frosting
- 1 c soaked cashews
- 6 dates, also soaked
- Sea Salt
- 1 T lemon juice
- 1 t cacao powder
Process everything together, adding water as needed to get it to frosting consistency. Spoon into a ziploc. Refrigerate for the remainder of the time the cakes are getting cool.
“Pop-out” the cupcakes, then pipe! Then top with hemp seeds, cacao nibs, cacao…coconut shreds, cinnamon. ENJOYYYY!!! These are GOOOOD!
Fabulous. You need the cuisinart food processor my dear, the big kahuna one!
Ahhh! Is that the one?? I need an upgrade for sure. It was just sad. Hahaha
I know, it’s tough outfitting a vegan or raw kitchen, but OH SO WORTH IT!
It’s the gold standard of food processors. I have had mine for 7 years and it’s every bit as powerful as day 1!
hey anyway you could check the model number? On amazon…
This is the one I have.
It’s on sale right now and a totally good deal!
NICE!! Thank yoU!! Now, question for you.. If I’m getting a Vita Mix, do I need the food processor too?
The short answer is yes, I have a blendtec (frenemy of the vitamix) and I use both, although I use the blendtec more often. You would be surprised by how many things the food processor is superior at: Nut butters (worth the purchase alone), pestos, ice creams, jams, salsas, larabar concoctions….and don’t forget the chopping/slicing/dough making capabilities….
You had me at Nut Butter 🙂
So the Blend Tec doesn’t do nut butters or larabar type things?
It can do nut butters with a special attachment ($100) but it cannot do the larabar thingys. I have it on good authority from Carolyn on my blog that the vitamix can’t either.
Not knocking the high powered estrogen blenders though. I’ve had mine since January and it has a counter that shows how many times you’ve used it, Mine just passed 400….
I made this nut butter the other day (but with modifications of course)
http://ohsheglows.com/recipage/?recipe_id=6023098
I’m sure you can figure out how to rawify it with some raw nut butter research.
OKAY! Great, great, great! I will be getting the processor too then! Thanks so much for the recommendations and for amusing my silly questions!
Not silly, and hey, what are bloggie buddies for? 😉
Aww thanks!!
😉
Ladies, I just wanted you to know that my food processor gave up the ghost this weekend and after checking reviews on cooks illustrated, etc, I thought I remembered this discussion, searched, found and one clicked my way to Cuisinart Big Kahuna food processor happiness. Thanks for your input.
Yay!! Another Cuisinart convert! Likewise–thanks Somer… I truly am in love with my new Cuisinart too. I need to learn to use the other chopping/grating parts too, but there are definitely no complaints from me on this one! Imagine that 😉
The food processor and the Vita Mix started limping along on the same day. My little vegan world was shaking.
Oh man, so glad you remembered this, yes Cuisinart is THE Goddess of food processors. Mine is going on 10 years and still works like the day I bought it!
It arrived today! Yay!!!
Can’t wait to see what you whip up! You’re gonna love it!
Oh man, I can’t believe your Vita-mix died too, 2 beloved broken appliances in one day would make me weep!
It’s limping. I think the bits that connect the blade to the motor are worn down. They’re gonna fix er up for me.
SO glad they can repair it so you don’t have to replace it!
And Jinji! I’m glad you love it, it’s a worthy and powerful machine!
LOL. Did you just say a raw version of cream cheese frosting?!!!!! Holy poo my friend, you are knocking me on my big ol behind! I WILL be making the frosting at the very least as it is one of the things I miss since giving up the moo juice. I am now just sitting here thinking about the first time I had cream cheese frosting… Wow. Yum.
YES Lil Sis!! Raw frosting. We can even call it …eh-hem… raw ICING! Only thing I would do differently is scrape in a little vanilla bean. That would really top it off nicely. I love that this recipe uses no syrups or honeys. EVEN THOUGH don’t get me wrong, raw honey is quickly becoming a fave of mine! Enjoy!!
the yummiest and by far best carrot cake I came across
Jinjii you need to get a `Robot Coupe` it is commercial, expensive but it is what you need now.