Happy Easter long weekend Green Soul Vibe tribe!

Now that spring has sprung, I felt like baking (cause that’s my weekend thing) a classic Easter dessert for my family that is in alignment with how I enjoy nourishing myself and my family. Here I share with you my Keepin’ It Almost-Classic Carrot Cake Cupcakes recipe.

*Baked all fun and well with a side of DJ Khaled songs playing in the background (or whatever it on your playlist!)*

This recipe is gluten-free and dairy-free for those kickin’ it with allergies or sensitivities. Even if you aren’t aware of an allergy or sensitivity, here are some reasons to avoid traditionally used baking ingredients and replace with healthier, wholesome ingredients.

A traditional carrot cake recipe calls for ingredients like all-purpose flour, canola oil, granulated sugar, brown sugar, cream cheese, and heavy whipping cream.

All-purpose Flour:

• Made from highly refined grains that digest quickly in the body because it’s already ground to a fine texture, leading to high spikes in blood sugar

• The pancreas may not produce enough insulin to store the glucose (blood sugar) for energy

• The short-term spike in blood sugar can lead to cravings and hunger a couple of hours later

• Too much sugar (glucose) in the bloodstream can attach itself to proteins and fats, and can cause inflammation inside the body

• As one of the top allergens, the wheat grains that are agriculturally manufactured today are mass produced to meet demand. Gliadin protein (gluten) is added, and many people do not know they are sensitive or it could be a factor behind an underlying health issue

Canola Oil:

• Highly processed, highly refined, and bleached

• Low in healthy fats from the man-made processing, and lacks nutritional benefit

• Mostly produced from genetically modified crops

• End result is an oil so processed that the body doesn’t recognize its function and how to use it for energy

Sugar and Brown Sugar:

• Highly refined and extracted from sugar cane, it loses nutritional benefits from being separated from its whole source

• Direct source of simple sugar (carbohydrate) that will spike the blood sugar

• Has a chemical reaction with the brain, stimulating the “pleasure” sensors, and can create cravings and addiction

Cream Cheese and Heavy Whipping Cream:

• Present day conventional dairy is pasteurized and homogenized

• Source of dairy is from cows that have been given growth hormones, antibiotics, and fed GMO soybean/corn feed, all passing into the human body

• Dairy can induce inflammatory responses to the cells, making it one of the top allergens

One of the Green Soul Vibe principles is eating real, whole foods, and choosing foods that support healing, health, nutrition, and optimal energy. So with a few simple swaps, and some culinary inspiration from my peers, I whipped up some delicious cupcakes that are gluten-free, dairy-free, and made with real, wholesome ingredients. If preferred, you can omit the frosting, which would make them delicious muffins.

Keepin’ It Almost-Classic Carrot Cake Cupcakes

By Jasmin Jagpal

(recipe adapted from Yum Universe)

Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 12 – 14

Dry Ingredients:

1 cup carrot, shredded

1/2 cup unsweetened, shredded coconut

1/2 cup unsweetened raisin

1/4 cup pecans, chopped

1/4 cup walnuts, chopped

3/4 cup almond flour

1 cup sorghum flour

1 1/2 tsp baking soda

1/4 tsp fine sea salt

1 cup coconut sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

Wet Ingredients:

3/4 cup warm water

1 tbsp chia seeds

2 tsp apple cider vinegar

2 tbsp coconut oil

1 tsp vanilla extract

1 tbsp lemon juice

Instructions:

1. Pre-heat the oven to 350 degrees Celsius. Line two muffins trays with muffin/cupcake liners.

2. Grate the carrots and set aside. Put shredded coconut and raisins aside. Chop the nuts and add to bowl with coconut and raisins.

3. Add the almond flour, sorghum flour, baking powder, sea salt, coconut sugar, cinnamon, ginger, and nutmeg together in one large bowl and mix together.

4. Add all of the wet ingredients to a blender. Let sit for 5 minutes before blending, so the chia seeds can be wet and activate its sticky, gelatinous properties. Blend together well. Combine the wet ingredients to the bowl of dry ingredients.

5. Fold in the shredded carrot, coconut, raisins, and nuts and stir together. Make sure everything is thoroughly combined.

6. Spoon a dollop of batter into each muffin cup, filling it until it’s about 3/4 full.

7. Bake for 20 minutes.

8. Remove cupcakes and allow to cool completely before frosting with Coconut Frosting (see below for recipe).

Coconut Frosting

By Meghan Telpner

Prep Time: 5 minutes

Servings: 1/2 cup

Ingredients:

1/2 cup dried coconut

1/4 cup coconut oil

1 – 2 tbsp maple syrup

2 tbsp water

pinch of sea salt

Instructions:

1. In your food processor or small container of your high speed blender, process all ingredients together until smooth and creamy. Note that the mix will harden slightly once it cools.

2. Once muffins are cool, using a small spatula or butter knife, dollop and smear frosting onto each muffin.

Happy Easter all! Enjoy and let me know what you think!