Review: Love Fed Cookbook and Carrot Collective Cupcakes

Review: Love Fed Cookbook and Carrot Collective Cupcakes

Carrot cake without cream cheese frosting? Some people might say that’s heresy, but we know better, don’t we? For these cupcakes, I created a frosting with the sweetness of coconut milk and the tang of lemon. They’re the most delicious way I know to get in a good dose of (carrot-delivered) beta-carotene.

Ingredients

  • CUPCAKE BASE
  • 4 c. shredded carrot (approximately 8 carrots)
  • 2 c. pecans
  • 2 c. raisins
  • 1 c. shredded coconut
  • ¼ c. hemp seeds
  • 2 tsp. agave nectar
  • 4 tsp. almond oil
  • FROSTING
  • ½ c. cashews
  • ½ c. macadamia nuts
  • 1 c. coconut milk
  • ½ c. melted coconut butter
  • ¼ c. agave nectar
  • 1 tbsp. vanilla extract
  • 1 tbsp. lemon juice
  • 24 whole pecans, for garnish
  • Ground cinnamon, for garnish
Read the whole recipe on The Finished Plate