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These moist little cupcakes have all the right moves: healthy whole foods are mixed with cinnamon and ginger to recreate the flavors of carrot cake, topped with the dreamiest and most luscious, bright cashew, carrot and orange cream frosting!

Raw, Vegan Carrot Cake Cupcakes

Recipe makes 4
Ingredients for cupcake:
1+ 1/2 cup carrots, chopped
1/4 cup rolled oats
1/4 cup shredded coconut
8 soft dates
1/2 tsp cinnamon
1/4 tsp ginger powder

Combine all the ingredients in the food processor and process until well combined. Fill your silicone mold with the mixture, press down firmly. This recipe makes about 4 cupcakes but depends on what size of mold you using. Let sit them in a freezer while you making the frosting.

I recommend making this frosting in a high speed blender in order to get it really creamy. If you don’t have one, you could always make coconut whip (1 cup chilled organic full fat coconut milk, 1 tsp coconut nectar, 1/2 tsp cinnamon, seeds of 1/2 vanilla bean, pinch of ground cloves) frosting using a regular mixer. Or if frosting is too fussy for you, this cake is super delicious on it’s own! You can roll them into balls, I just made this (without the frosting) today because I can’t stop eating them;) it’s now chilling in the fridge.

Ingredients for frosting:
2 cup soaked cashew
1 orange, peeled
2 small carrots, peeled and chopped

Put everything in the blender and blend until smooth. Spread the frosting over the base and let sit them in a freezer about 2- 3 hours to set.Once all set, decorate with the coconut oil and creamed coconut mixture, or use melted chocolate by using piping bag ( it’s sets really quickly ) then place them on baking paper. If you don’t have a piping bag, just cut one of the corners off of a zip bag and use that. Store in the freezer.

Ingredients for decoration:
1 heaped tbsp coconut oil, melted
1 tbsp creamed coconut, melted

Melt the coconut oil until it is liquid, once melted add creamed coconut and slowly whisk together until the mixture is smooth. Enjoy!

Carrot Cake Cupcakes

 

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Prep time

40 mins

Total time

40 mins

 

Author: Deviliciously Raw

Recipe type: Sweet treats

Cuisine: Raw, Vegan

Serves: 4

Ingredients

• Ingredients for cupcake:
• 1+ ½ cup carrots, chopped
• ¼ cup rolled oats
• ¼ cup shredded coconut
• 8 soft dates
• ½ tsp cinnamon
• ¼ tsp ginger powder
• Ingredients for frosting:
• 2 cup soaked cashew
• 1 orange, peeled
• 2 small carrots, peeled and chopped
• Ingredients for decoration:
• 1 heaped tbsp coconut oil, melted
• 1 tbsp creamed coconut, melted

Instructions

1. For cupcakes - Combine all the ingredients in the food processor and process until well combined. Fill your silicone mold with the mixture, press down firmly. This recipe makes about 4 cupcakes but depends on what size of mold you using. Let sit them in a freezer while you making the frosting. I recommend making this frosting in a high speed blender in order to get it really creamy. If you don’t have one, you could always make coconut whip (1 cup chilled organic full fat coconut milk, 1 tsp coconut nectar, ½ tsp cinnamon, seeds of ½ vanilla bean, pinch of ground cloves) frosting using a regular mixer. Or if frosting is too fussy for you, this cake is super delicious on it’s own! You can roll them into balls, I just made this (without the frosting) today because I can't stop eating them;) it's now chilling in the fridge.
2. For frosting - Put everything in the blender and blend until smooth. Spread the frosting over the base and let sit them in a freezer about 2- 3 hours to set.Once all set, decorate with the coconut oil and creamed coconut mixture, or use melted chocolate by using piping bag ( it’s sets really quickly ) then place them on baking paper. If you don’t have a piping bag, just cut one of the corners off of a zip bag and use that.
3. For decoration - Melt the coconut oil until it is liquid, once melted add creamed coconut and slowly whisk together until the mixture is smooth. Store in the freezer.

3.5.3208

200000