These Raw Carrot Cupcakes Inhibit Cancer Cell Growth, Fight Depression and More!

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raw_carrot_cupcakes

Carrot cake that actually helps your body – say what!?

These raw carrot cupcakes are beyond anything I can comprehend. They’re moist, soft, delicious, and the icing is to die for. But the cupcakes won’t actually make you die – they’ll in fact strengthen and help the body fight off things like cancer, depression and protect our skin from UVB radiation from the sun.

Carrots are an incredible superfood. They contain a group of phytonutrients called polyacetylenes, which inhibit the growth of cancer cells. They’re also rich in carotenoids, which prevent the polyacetylenes from oxidizing, giving them an even more powerful cancer-fighting effect on the body.

Carrots are rich in folic acid (vitamin B9) too, which helps prevent mental illnesses like depression and Alzheimer’s disease. Not only that, but carrots help improve our vision, protect and nourish the skin, act as a powerful antiseptic and boost male fertility.

How’s that for a cupcake? You won’t find that at your local bakery, that’s for sure!

Ingredients:

Cake Ingredients:
– 3 cups carrot pulp from juicing (drink the juice!)
– 1 cup pitted medjool dates
– 1 cup dried mulberries
– 1 cup raisins
– 1 tsp. cinnamon
– 1 tsp. fresh vanilla bean
– 1 tsp. ginger powder

Frosting Ingredients:
– 3/4 cup coconut milk (find the recipe here)
– 1/2 cup coconut oil, melted
– 1/3 cup raw unpasteurized honey
– 1 tsp. fresh vanilla bean
– 2 tbsp. freshly squeezed orange juice
– 2 tbsp. fresh lemon juice
– 6 tbsp. coconut flour (found in any health food store)

Method:

1. For the cake, stick all of the ingredients in a food processor, and put them into a separate bowl.
2. For the icing, stick all of the ingredients into a high-speed blender like the Vitamix (grab one here!), and blend until smooth. It will now look much thicker and creamier. Taste-test now to make any adjustments that you like!
3. Transfer frosting to a bowl, and let it sit in the fridge for 6 hours. Stir every hour. Once it is nice and thick, it is ready to use!
4. While you are waiting for the frosting, press your carrot cake into cupcake holders, and once the frosting is ready, transfer it to a plastic bag fitted with a frosting tip. Frost your cupcakes and voila! Enjoy!

     
Carly Fraser has her BSc (Hons.) Degree in Neuroscience, and is the owner and founder at Live Love Fruit. She currently lives in Winnipeg, Manitoba, with a determined life mission to help inspire and motivate individuals to critically think about what they put in their bodies and to find balance through nutrition and lifestyle. She has helped hundreds of thousands of individuals to re-connect with their bodies and learn self-love through proper eating habits and natural living. She loves to do yoga, dance, and immerse herself in nature.

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