By Suzanne Boothby
What to do with your leftover carrot juice pulp? Put it to good use making these carrot cake cupcakes that will wow any crowd. These treats are free of refined white sugar and gluten, and full of flavor. You can use fresh juice pulp or freeze it and thaw the carrot pulp when you are ready to make these cupcakes.
If you love to bake, but want a healthier version of cupcakes with real food ingredients, this recipe is for you.
*For a vegan version, add 1 tablespoon of baking powder and an extra 1/2 cup of applesauce.
Non-Dairy “Cream Cheese” Icing Ingredients
Directions For Cupcakes
Directions For Icing
Mix all ingredients in a blender until smooth.
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour and 25 minutes
Servings: About 20 cupcakes
Serving Size: 1 cupcake