Sometimes I just need a little extra sweetness, and a vegan carrot cupcake does just the trick!

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

Some days I just need to stop by the Maui spa in Boca and use their Hana room with the steam room, and the waterfall shower. Even when it’s not cold outside, 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.

Even though, this vegan carrot cupcake took a little extra time to make for my birthday, last December, it was fun to do because I wanted a little extra love that day.

However, at the same time, 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. And have dessert at the beginning of the meal, not at the end for better digestion.

You can have your vegan carrot cupcake and eat it too!

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

It’s important to create balance and compassion around food and eating, because guilt and self-judgement or criticism can create stress.

So, when I crave something sweet and have it while following the 3 rules, then I’m practicing balance! LOL.

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

Have a question? Ask here!

 

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 at 350° F.
  2. Line a muffin pan with muffin wrappers. Then, sift and combine all dry ingredients into a bowl. Secondly, in a separate bowl, whisk all wet ingredients, including carrots, orange zest and dates.
  3. When the oven is preheated, you can then mix the wet ingredients into the dry ingredients and combine them well.
  4. Once, they're well combined, pour the batter into each muffin pan, about 2/3 full. Immediately, place the pan in the oven and bake for about 25 to 30 minutes or until the cupcakes are thoroughly cooked. When they're ready, remove them from oven, place them on a cooling rack and let them cool.
  5. In the meantime, place all frosting ingredients in blender and blend until smooth. After that, place frosting in refrigerator for at least 30 minutes before spreading so it can harden a bit. The longer it stays in the fridge the harder it will be. Don't forget, let the cupcakes cool thoroughly so the frosting doesn't melt!
  6. Once the frosting is ready, remove the cupcakes from the muffin wrappers and spread the top of the cupcakes with frosting.
  7. Finally, enjoy!
Adapted from Chef Fran Costigan
Adapted from Chef Fran Costigan
Laure Carter Ayurveda https://www.laurecarter.com/

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