Raw Carrot Cake Cupcakes (Recipe)

Bamik Hambaz BAMIK HAMBAZ

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

CUPCAKES

  • 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

CASHEW CREAM CHEESE FROSTING

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

What to do

  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.


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BY BAMIK HAMBAZ

Healthy Mama Magazine is the beautifully designed and digitally published magazine edited by Bamik Hambaz (available on Apple App Store in the Newsstand and the Google Play Store). Bamik hand selects recipes from some of the best foodies & nutritionists around the world together with professional articles written for you by nutritionists, best selling authors, psychologists, scientists to help bring clarity to organic living, parenting and well being for you and your family.