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.
Happy Easter!!!
Makes 12 regular size cupcakes
Ingredients:
- 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
Preparation:
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.
June 4, 2019 at 8:34 am
It looks yummy. Actually it appears to me more of sweets then cake. Fine work. How to get a slice of carrot cake.
February 2, 2017 at 11:33 am
i have got to try these, they sound incredible!!
January 3, 2017 at 4:04 am
Wow what an innovative recipe. Never thought one could make carrot mini cakes out of carrot pulp. Seems like a definite try the next time I make carrot juice.
April 23, 2016 at 2:39 pm
hmmm….an interesting recipe – i’ve got to try this one!
March 10, 2016 at 9:54 am
I like the pictures. I also like how you give steps and ingredients on how to make them
October 9, 2016 at 2:38 am
I like all kind of carrot cakes. Love the recipe :)
January 5, 2016 at 4:10 am
Looks yummy and unique…. I guess it has more shelf life like plum cakes… true?
September 16, 2015 at 2:05 pm
These look so great! I love carrot cake and I love bit size they are perfect when you just want a little treat but not too much. I will definitely be making these.
December 29, 2014 at 11:21 pm
Wow its really looks awesome, i like this kind of mini cakes. I will try this raw carrot mini cakes at weekends, because i get free time at weekends.
Thank you
December 2, 2014 at 6:25 pm
Yumm, those look good.
June 12, 2014 at 6:35 pm
Everyone in the family loves Carrot recipes, this seems new and I would love to try this at home..
April 30, 2014 at 1:51 am
This look so healthy. I made something like this similar but with hemp flour. I will try also these.
Tnx for the recipe!
April 16, 2014 at 3:03 am
Mmm these look so tasty!! Love the recipe!