Comments on: Raw Carrot Cake Cupcakes with Cashew Frosting

By: Raw Beet Chips | the taste space - steam, bake, boil, shake!

Raw Beet Chips | the taste space - steam, bake, boil, shake! — Sun, 19 May 2013 11:41:18 +0000

[…] from Rawfully Organic, I may want to bring the juicer. And then I would want my dehydrator to make juice pulp crackers. […]

By: Tempeh and Arugula Salad with a Mustard Miso Dressing | the taste space - steam, bake, boil, shake!

Thu, 09 May 2013 10:28:08 +0000

[...] food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to [...]

By: Big Friendly Green Giant Juice | kale and kass (with a side of sass)

Big Friendly Green Giant Juice | kale and kass (with a side of sass) — Wed, 08 May 2013 13:12:35 +0000

[...] can use your leftover juice pulp to make an omelette, separate out the carrot pulp to make raw cupcakes (!), or make veggie pulp crackers. Feel like a superhero, and enjoy the rest of you day. [...]

By: janet @ the taste space

janet @ the taste space — Mon, 01 Apr 2013 00:40:50 +0000

Nice! I agree, I like it way more than real carrot cake. Now that I think about it, these would probably make excellent sports bars with the carrots… now the wheels are turning.

By: rkrumel

rkrumel — Sun, 31 Mar 2013 23:37:27 +0000

Reblogged this on Introspection | Dance and commented:
Easter treat! After several days of “break fast” not baking (I did eat baked goods/sweets which was also initially part of my lenten fast, but my God is not a legalist. It’s all for practicing discipline anyway.) I was sorely tempted to bake a carrot cake…but I have enjoyed the raw recipes I’ve been trying for the past couple weeks so much, I had to give a raw carrot “cake” recipe a try – much to my delight!
I made do with my blender and shredded carrots – which stayed pretty chunky, so I ended up with something more like “carrot cake haystacks”. ha! Delicious though. The only substitutions I made to the below recipe from The Taste Space were 2 cups shredded carrots plus 1/2 cup carrot juice for the carrot pulp. I also soaked my dates before blending to aid my blender’s job, and put the muffin tin in a warm for 45 minutes instead of the fridge to “dehydrate” them.
Looking for an inexpensive food processor, anyone??
Over all, this recipe was super easy to make and had a big pay off. In my opinion, much more satisfying than carrot cake.
-Becca

By: Better Than Nutella Cheesecake (Almost Raw Chocolate Hazelnut Cheesecake) | the taste space - steam, bake, boil, shake!

Wed, 20 Mar 2013 10:31:40 +0000

[...] suggested my Carrot Cake Cupcakes since he really liked them, but I thought they might be a bit “out there”. Carrots for [...]

By: Raw Vegan Smoked Salmon and Scallion Cashew Cheese Cucumber Rolls (Aux Vivres Végé-Lox) « the taste space – steam, bake, boil, shake!

Sun, 06 Jan 2013 10:06:51 +0000

[...] you want something more sweet for your carrot juice pulp, I highly recommend these raw carrot cupcakes. What is your take on juice fasts? On miracle weight-loss [...]

By: Baby Quinoa (Kaniwa) Bowl with Cranberry Jicama Salsa and Sweet Squash Puree « the taste space – steam, bake, boil, shake!

Sat, 15 Dec 2012 11:07:45 +0000

[...] on my wishlist this year: A textbook. I know, not even a cookbook. I am also eagerly awaiting my grandmother’s old juicer and pressure cooker. I don’t really need much else. The most important thing is the company. [...]

By: Chocolate Mint Mesquite Protein Cakes (and All Aboard the Poop Train) « the taste space – steam, bake, boil, shake!

Tue, 11 Dec 2012 10:19:42 +0000

[...] something even more decadent? Omit the mint and top it with my chocolate peanut butter frosting or cashew date frosting! Or make this avocado buttercream frosting and tell me how it [...]

By: JadeSparX

JadeSparX — Wed, 24 Oct 2012 11:09:22 +0000

MUST make these soon!!