WOAH. Let's slow things down for a second to acknowledge that these cupcakes are vegan, gluten-free, and made with whole foods. THANK YOU, EARTH.

They're also made with leftovers. Yup. I bought a bag of carrots from the farmers market last week and juiced them, then I was left with all this beautiful carrot pulp. I didn't wanna just compost it so I thought "Hey! I could make carrot cupcakes!" Then I did that. I know, my stories are always so exciting. The cupcake recipe is pretty basic - mostly carrots, nuts, raisins and spices - but that don't stop some epic flavours from being created. Then I topped 'em off with vegan gold AKA whipped coconut cream. Technically coconut cream is not raw, but I give you a raw cashew cream option since I'm inclusive like that. I swirled the cream with raw chocolate sauce because... raw. chocolate. sauce.


I will be bringing one of these sexy orange babes - yes, I'm still talking about the cupcakes - to my friend's birthday dinner for her to *hopefully* enjoy. And the rest? They'll end up in my tummy, Jack's tummy, my parents' tummies and my other friends' tummies. I like the word tummy. It's innocent. I mean I feel like there's no such as an un-cute tummy, otherwise it wouldn't be called a tummy. Honestly when you come to this blog you never know what you're gonna get. Sometimes I think I'm eloquent and cover important topics and other times you get me rambling about stomachs. See? 'Stomach' sounds more... mechanical. Not as cute. Not as innocent... I do not know where is this going.

BACK TO THE FOOD STUFF. These cupcakes are moist, chewy, flavourful and delicious! You can whip 'em up in just a few minutes and share them with vegan sceptics to show how a-freaking-mazing our grub can be. Or if you're not vegan, just make them and see what ya think! Vegan food doesn't require a vegan palate to be appreciated. Jack and I took his friend out for dinner at this new plant-based restaurant on Main Street called Meet (hah... hah... veggie humour) and he was blown away by the flavours and textures of the all-vegan feast we ordered. He apparently was dreaming about the meal the next day. ALL I'M SAYIN' is that I ain't gonna judge you on your diet choices - but I KNOW your mouth can enjoy vegan food just as much as mine. So try out these cupcakes and see what healthy dessert tastes like! Just do it. Swoosh.

These are a great fall recipe because the main ingredient (carrots) is seasonal! I'm into that and really getting enthusiastic about the farmers market every weekend. I literally dream about them. We are lucky bums here in Vancouver because even after the many summer markets close, we have a winter farmers market! So we get easy access to local, organic, sustainably and happily harvested produce ALL YEAR. I cannot complain. Besides, carrots are cheap so this recipe is also inexpensive. Basically you have no reason not to make these. Get yo gorgeous booty in the kitchen right now.