An insanely delicious and beautiful raw vegan version of the classic cake carrot, topped with the dreamiest and most luscious cashew cream frosting! 


  • 4 cups shredded carrot 
  • 1 cup walnuts 
  • 1 cup soaked dates 
  • 1 cup raisins 
  • 1/2 cup shredded coconut 
  • 2 tablespoons maple syrup 
  • 1 teaspoon cinnamon 
  • 1 teaspoon nutmeg 
  • pinch of salt 


  • 2 cups raw cashews (soaked overnight) 
  • 2 tablespoon maple syrup 
  • 1 tablespoon coconut oil 
  • 1 teaspoon vanilla 
  • squeeze of lemon 
  • pinch of salt 


  1. First, peel and grate all of your carrots. 
  2. Using a food processor or blender, blend your crushed walnuts, soaked dates and maple syrup. 
  3. Add the carrots, coconut, cinnamon, nutmeg, and salt and mix through with a spoon.
  4. Divide mixture evenly between cupcake liners. 
  5. Blend all of the frosting ingredients together in food processor or blender. 
  6. Using a piping bag, top the cupcakes with icing mixture. 
  7. Freeze for 1-2 hours before serving.