I can’t believe that Courtney has been with Bramble Berry for 3 years now . Happy Bramble’Versary, Court! It feels like she’s been here forever (in a good way)! Time really does fly when you’re having fun. Courtney and I are both competitive health nuts, so I can’t make her the standard Bramble’Versary cookies or cupcakes. I had to make her an insanely healthy Faux Carrot Cake recipe that I found from Gone Raw. A note to the skeptics: These are amazing. Honestly! The entire warehouse loved them and Courtney was a happy camper too!
Carrot Fairy Cakes:
* 1 1/2 c Carrot Pulp, from juiced carrots
* 1/2 c Almond Meal
* 1/3 c Coconut Flour
* 1/3 c Walnuts, chopped
* 1/3 c Raisins, chopped
* 1 tsp Lemons Zest
* 1 tsp White Stevia Powder
* 1 tsp Pumpkin Pie Spice or 1/2 Cinnamon + 1/2 Nutmeg
* 2 pinches Vanilla powder
Add all the ingredients in a bowl and massage together to blend. Shape into 1-2 tbsp size balls and lightly press into the fairy cake molds. Set in the fridge until ready to frost.
Lemon Frosting (essential for this recipe tasting yummy):
* 1/4 c Cashews
* 1/3 c Lemon Juice
* 2 1/2 tbsp Coconut Oil, melted
* 1 tbls Agave Nectar
* 1/2 tsp White Stevia
In a blender, process the cashews into a flour. Add the rest of the ingredients and blend for a few seconds. The frosting should have the consistency of yogurt. Using a teaspoon, spoon the frosting over the top of each fairy carrot cake and smooth over the sides with the spoon. Place in the fridge until ready to eat.
Makes 18-24 fairy carrot cakes
Remember the Chocolate Fig Almond Bites I made for Courtney last year? Those were last years’ delicious and another healthy alternative to cupcakes. I’ve made those several times since and been delighted with the results. I hope you try this recipe; if you do, let me know what you think! =)
How timely is this??? This fits my diet perfectly and gives me something to do with the pulp from my daily juicing. I’m making it tonight! (Thanks for the link, as well.)
It’s always nice to have healthy treats on on hand. That way you don’t feel deprived (which is the worst feeling on a diet).
Happy juicing!
Courtney from Bramble Berry
Just finished my 3rd raw carrot cupcake and can barely hold myself back from eating the 4th – they’re just too good! I can imagine them with puree from dried and soaked prunes, too. Maybe next time! And they definitely don’t taste too “healthy” :).
They were a real treat for me. I’m so glad the warehouse ate the rest of them by the end of the day…I would have gone back for more too!
Courtney from Bramble Berry
As if you could read my mind, Anne-Marie! I was just about to look for the link you tweeted some days ago in order to make this healthy treat when I found your post.
It seems as if you’ve gathered a lot of inspirational Brambleberrians around you – must be fun to work there!
Hope you still have summer in Bellingham, ours in South-Germany seems to be over yet.
Part of me would like to try making this, part of me is not sure I could get anyone in my family to eat it with me…soooo, I may have to hold off on this. But I do have a question in case i want to make it: can I sub in some other kind of sugar for stevia for the frosting? I’m thinking turbinado, or light brown sugar or organic unprocessed sugar? Thanks!
And your employees are uber lucky, A-M!
I say you make them and don’t say a word about how healthy they are. I’m betting the kids will like them (our warehouse gobbled the rest down). As for the sugar…I think any other sugar will work just fine in the frosting. The recipe is pretty simple so you can customize any way that you want, making a few tweaks here and there.
P.S. So lucky to work at Bramble Berry =)
Courtney from Bramble Berry
This looks great and makes me wish I was raw vegan all over again. Thanks for the recipe 🙂
These sound really great, but I don’t have stevia or a juicer, but would make them if the ingredients could be found at our rural grocer.
You know when you juice all the weird puply stuff you get? That’s what it is so you could probably use finely finely grated carrots and still have a very similar recipe though not as “fine” in texture. That’s part of the magic of the juicer – it beats the sinewy carrot pulp to a more mashed potatoes consistency almost. If you try it, let me know how it goes! =)