Raw Carrot Cake Cupcakes (Recipe)


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

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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