If you are like me – reluctant to toss organic carrot pulp into the compost after juicing the carrots, this recipe might be worthy of your attention. The flavor and texture of these cakes come pretty close to a conventional carrot cake despite the fact that there are no processed sugar, wheat flour, eggs, dairy, and crazy amount of oil. You don’t need to purchase any special molds since they can be easily turned into the cupcakes. This recipe requires a dehydrator.
Makes 12 regular size cupcakes
- 100g Medjool dates (about 6), pitted
- 100g ripe banana (1 medium)
- ½ cup coconut milk (you can substitute with fresh orange juice with also delicious result)
- 450g (1 lb, about 3 cups) carrot pulp
- ¼ cup raw creamy honey (if you are vegan, substitute with maple syrup (not raw) or coconut nectar), or 2 tbsp honey plus 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tsp pure maple extract
- 1 packed tsp finely grated fresh ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup coconut flour
- ½ cup finely shredded coconut
- ½ cup quinoa flakes (oat flakes can be used instead)
- 150g chopped fresh pineapple
- 100g raisins
Process the dates in the food processor until finely chopped, then add the banana and pulse several times until pureed. Add the coconut milk and pulse to combine. Add the carrot pulp, honey and maple syrup (if using), extracts, ginger, spices, and salt. Process until everything is combined. Add the coconut flour and pulse to combine with the carrot mixture. Pause and let it sit a minute (let the coconut flour work its absorbent magic), then pulse again a few times. Finally, add the dry shredded coconut, quinoa flakes, pineapple chunks, and raisins. Pulse several times to combine everything together. The mixture should be a consistency of thick cake batter. You might need to add a couple more tablespoons of coconut flour if you used the maple syrup in place of thick raw honey.
Divide the mixture between 12 silicone muffin molds (or you can line a metal molds with parchment liners). Pack the mixture into the molds using a back of small spoon or a shot glass.
Dehydrate at 104F for 2 hrs, unmold the cakes onto the dehydrator’s rack (unlined), and dehydrate for another 4 hrs. Dehydrate a little longer if you prefer less moist cupcakes.
Keep the cupcakes in an air-tight container in the refrigerator for up to several days.