Monday, July 1, 2013

Sweet Summer Social — Amy Rembert Health Coaching

Today's Sweet Summer Social guest post is by Amy of Amy Rembert Health Coaching. She's sharing a healthy recipe version of carrot cake, one of my all-time favorite cakes. Amy is a Certified Health Coach and Registered Yoga Teacher here in Dallas. When I first started yoga a few years ago, I went to one of her advanced classes and she was super helpful, even though I had no business being in that class. She's so positive and friendly and I always leave our conversations feeling good about myself. Thanks for sharing this recipe, Amy!


When Allison asked me to write a blog post for Cirque du Sweet, I felt #1) so honored to be included (Shout out to Allison! Thanks!) and #2) excited to start doing a little experimenting in my kitchen. The blog request for a new recipe reignited my cooking ambition and got my creative juices flowing! 

Since I am a health coach and focus primarily on nutrition, I thought that it would only be fair if I shared with you a dessert that is healthy and 100% guilt-free. Although I do have a loving place in my heart for good ‘ole reliable chocolate, I love the freshness of a light carrot cake. And, perhaps the added carrots make me feel like I’m getting a veggie/Vitamin A boost ;).

So… if you like carrot cake, but don’t like the dairy, gluten or added sugars, this recipe is for YOU! Get excited. These mouthwateringly delicious cupcakes are all raw, vegan and gluten and soy-free. You will be shocked to see how much they taste EXACTLY like the real deal!
Irresistibly Delicious AND Healthy.

Carrot Cake Cupcakes with Creamy Cashew “Cream Cheese” Frosting


For the cupcakes:
1 cup raw walnuts (not soaked)
1 cup dates (not soaked)
2 cups carrot pulp OR grated raw carrots. If you use grated carrots, use cheesecloth or paper towels to squeeze the carrot and remove as much excess moisture as possible (same deal if you have “wet” pulp)
1 tsp cinnamon
1/2 tsp ginger
Dash nutmeg
1/8 tsp sea salt
3/4 cup raisins

For the “Cream Cheese” Frosting (makes over 1 cup):
1 cup unsalted, raw cashews, soaked 1+ hours
6 pitted dates, soaked 1+ hours (you can soak them together!)
Dash sea salt
1 tsp lemon juice
Water, as needed
Few drops stevia (optional, but useful if the 6 dates aren’t quite sweet enough for you)

Process the dates and walnuts in a food processor fitted with the S blade till they resemble a Larabar mix. Add carrot pulp or grated carrots and spices. Process till the mix has taken the form of a smooth “dough.” Add raisins and pulse to combine. For the frosting: rinse cashews and dates of their soak water, and place in a food processor with salt and lemon. Process until the mixture is pasty and well combined. Add just enough water as the motor is running to get the frosting consistency you want.

Push the carrot cake dough into muffin tins or ramekins and refrigerate for about an hour. Remove from the fridge, and get frosting!

If you need a little kitchen encouragement, below are some of the healthy qualities of these rock star treats!

Walnuts: weight for weight, they contain as much protein as an egg, high in potassium and omega-3 fatty acids that reduce inflammation, as well as other vital minerals

Cashews: contain healthy monounsaturated fats, magnesium, folic acid, protein, and various other vital minerals

Dates: rich in fiber and prevent constipation, high in potassium, historical reputation as an aphrodisiac ;)

Raisins: rich in fiber to reduce cholesterol and improve bowel function and contain potassium, which helps reduce fluid retention

Carrots: rich in beta-carotene and Vitamin A (one carrot supplies enough for one day!)

Cinnamon: combats fatigue, balances blood sugar levels, and aids digestion

Ginger: warming spice that aids digestion and calms an upset stomach

Nutmeg: can have a mildly uplifting effect in small doses and aids digestion

Lemon: alkalinizes the body and aids digestion

Enjoy and be sure to share with your friends and family! Bon apetite!

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