Vegan Carrot “Cake” Dessert

Sometimes I just need a little extra sweetness

You know, it’s like when taking a break from the humdrum and getting a little extra comfort.

Sometimes I just need to stop by the Maui spa in Boca and use they Hana room with the steam room, and the waterfall shower. It’s not that it’s cold outside, but I just need a little extra warmth and the kind of relaxation warmth can bring.

That’s how it feels like when I have a taste for something sweet.

When that happens, I’ll usually make a dessert.

This cupcake took a little extra time to make for my birthday, last December. I wanted a little extra love that day.

However, I want to be respectful of my health and my body, so I indulgence with boundaries.

Here are my 3 Dessert Rules:

  1. Make a healthier version of your favorite dessert
  2. Eat dessert during lunch time when digestion is at its peak
  3. Have dessert at the beginning of the meal, not at the end for better digestion

You can have your dessert and eat it too

Indulgence with limitations is the best option, so you can have your cake and eat it too!

The Buddha called this the middle way.

This is me practicing the middle way when I want a dessert! LOL.

Wanna make more delicious treats? Click here for my Valentine’s chocolate and peanut butter bars!

 

Vegan Carrot Cupcake
Print
Cake
  1. 1 cup whole wheat or spelt flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1/2 tsp ground cinnamon
  5. 1/8 tsp grated nutmeg
  6. 1/8 tsp cardamom
  7. a pinch of slat
  8. 9 Tbsp maple syrup
  9. 5 Tbsp coconut or almond milk (unsweetened)
  10. 2 Tbsp coconut/sunflower oil
  11. 1/2 tsp vanilla extract
  12. 1 cup peeled and finely shredded carrots = 1 medium carrot
  13. the zest of 1 medium organic orange
  14. 1/3 cu pitted and diced medjool dates = 3 dates
Frosting
  1. 1/2 cup of raw macadamia nuts, soaked for at least 30 minutes
  2. 1/2 cup of raw cashew nuts, soaked for at least 30 minutes
  3. 1/4 cup coconut milk
  4. 1/4 cup maple syrup
  5. 2 Tbsp coconut oil
  6. 1 tsp vanilla
  7. 2 tsp fresh orange juice
  8. pinch of salt
Instructions
  1. Preheat oven 350° F
  2. Line a muffin pan with muffin wrappers
  3. Mix all dry ingredients into a bowl
  4. In a separate bowl, whisk all wet ingredients, including carrots, orange zest and dates.
  5. Mix into the dry ingredients and whisk.
  6. Pour batter into muffin pan
  7. Bake for about 25 to 30 minutes
  8. Remove from oven and let cool.
  9. In the meantime, place all frosting ingredients in blender and blend until smooth
  10. Place frosting in refrigerator for at least 30 minutes before spreading
  11. Remove muffin wrappers and cover top of cupcake with frosting
  12. Enjoy!
Adapted from Chef Fran Costigan
Adapted from Chef Fran Costigan
Laure Carter https://www.laurecarter.com/

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By | 2018-03-25T11:00:57+00:00 December 3rd, 2017|Categories: Desserts, Recipes|Tags: , , , , |0 Comments

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