Raw Carrot Cake Cupcakes

Without fail, there is always one weeknight when I don’t feel like cooking.  Even though I have a stash of quick dinners handy, I will find myself staring into the fridge and thinking that nothing sounds good.  My back-up plan in this unfortunate situation is to walk down to my local co-op and grab two slices of their vegan pesto pizza.  Not only is it the best pizza I’ve ever tasted, but it’s covered with veggies — totally my style.

Every time this happens, the same pizza guy is standing behind the counter, ready to serve me my usual order of two slices of vegan pesto.  The awkward thing about this situation is that the pizza guy kinda looks like JT.  No, really.  If you have ever wanted to to experience a hippier version of Justin Timberlake serving you pizza, your dream can come true right here in Seattle.  The truly awkward part though isn’t that he looks like JT. The awkward part is how he flashes the peace sign at you as you take your slices of pizza and I can’t but help imagine JT with pizza singing “Cry me A River.”

Just as I’m leaving on my way out of the co-op, usually embarrassed and laughing at myself, I am invariably tempted by the most amazing vegan carrot cupcakes made fresh in their bakery.  If I have been craving something sweet, I already know upon seeing those cupcakes that I am done for.  And even if I haven’t been thinking about dessert, who can resist moist, sweet carrot cake with a dense and creamy frosting?

I decided this week that it was time to recreate those amazing cupcakes at home.  The result?  A moist, sweet carrot cake with dense and creamy frosting… but this version relies on raw ingredients like fresh carrots, coconut, dates, and nuts for a delightful treat that you can feel good about eating.

On to the cupcakes!  Start by processing your ingredients into “dough.”
Fill up your tin!

 

Make your frosting by using soaked cashews, dates, lemon juice, vanilla stevia, and a touch of sea salt.

Then enjoy!

 

4.0 from 1 reviews
Frosting
 
Prep time
Total time
 
Author:
Ingredients
  • ½ cup cashews, soaked 1+ hours
  • 2 pitted medjool dates
  • 1 teaspoon lemon juice
  • 1 cup unsweetened coconut flakes
  • 10 drops liquid vanilla stevia, or to taste (I used NuNaturals brand)
  • Dash sea salt
  • Water (start with 2 tablespoons and work your way up as needed. The soaking time of the cashews will determine how much water you actually need)
Instructions
  1. Drain the cashews and place in a food processor with the dates, lemon juice, coconut flakes, stevia, and sea salt. Add 2 tablespoons of water and begin to process. The soaking time of the cashews will determine how much water you need. Add more water as necessary to achieve the desired consistency.
  2. Remove carrot cakes from fridge and frost!
4.0 from 1 reviews
Raw Carrot Cake Cupcakes
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1 cup raw walnuts, almonds, or macadamia nuts
  • 1 cup dates, pitted
  • 2 cup grated raw carrots
  • ½ cup unsweetened coconut flakes
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated ginger
  • ½ cup raisins
Instructions
  1. Process the nuts and dates in a food processor (with the S blade) until it is well-incorporated. Wrap the carrots in a paper towel and squeeze out any excess liquid (you can also substitute carrot pulp from a juicer and skip this step). Add the carrots, coconut flakes, cinnamon, and ginger to the food processor. Process until the mix is a smooth "dough." Add the raisins and pulse to combine. Stuff the carrot cake dough into muffin tins and refrigerate for about an hour.
Notes
Adapted from Choosing Raw

 

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Comments

  1. says

    Hahah that story about JT made me giggle. I have always had a bit of a crush on him going back to his N’Sync days, so I would totally make a food of myself going to that co-op ;)

    These look totally delicious. I love all the carrots in there- must make them lighter than other raw desserts which is always a nice option!

  2. says

    I have days like that too, where I’ll have loads of food in the house but just can’t be bothered with any of them. Good to know I’m not the only one out there that goes through it. Maybe something to do with Summer? All I want to do is play outside!

  3. says

    Oh my, these look delicious! I’ve made something like this before but I put them in the dehydrator for a few hours. I think putting them in the freezer is a great idea, too. Your frosting looks amazing, too. Thanks for sharing!

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