This Raw Vegan Carrot Cake Cupcakes recipe impressed myself. So much I had to share! This one was so worth breaking out all the kitchen equipment.
This Raw Vegan Carrot Cake Cupcakes recipe is raw vegan, oil free, gluten free, and can be super easily made nut-free.
As a vegan allergic to certain nuts (Cashews and Pistachios) it was important for me to figure out a way to make that sweet, fluffy, vanilla frosting without the use of nuts. I’m happy to say I have found a way! In many cases, this way can even be cheaper! If you’re ever wondering what to do with your whole coconuts, this recipe is worth the try.
Raw Vegan Carrot Cake Cupcakes (Can be made nut-free!)
Equipment
- 1 Food Processor (For the carrot cake base)
- 1 High Speed Blender (For the frosting)
- 1 Zester of Grater (For your carrot sprinkles)
Ingredients
Carrot Cake Ingredients
- 2 Cups of Dates Roughly
- 1 Cup of Raisins Roughly
- 1 Cup of Walnuts Roughly (Optional) (Can sub with dried mulberries or leave out)
- 3-6 Cups of Carrot Pulp Roughly
- 1 Small Thumb of Fresh Ginger
- 1-2 Tablespoons of Maple Syrup Optional
- 1 Tablespoon Ground Flax Seed Optional
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Vanilla
Coconut Frosting Ingredients
- 1 Coconut The Water and the Meat
- Juice from 1 Lemon or Lime
- 4-5 Tablespoons of Maple Syrup to taste
- 1 Teaspoon of Fresh Vanilla
- 1 Carrot for sprinkles
Instructions
- In a food processor, combine all carrot cake ingredients until you get a dough ball or sticky dough.
- If your food processor is smaller like mine, just put in all ingredients besides the Carott pulp, then mix it in a bowl and add it back in or leave as is.
- Once you have a big sticky dough ball, break off a chunk, roll it into a ball, then press and shape it with your fingers to form a cupcake shape (see video).
- Once you have shaped your cupcake, put it in a cupcake liner.
- Start your frosting by adding all frosting ingredients to a blender with just a small splash of the coconut water! As you blend your ingredients, slowly add it in until you get a frosting texture. It’s okay if it’s a little grainy/lumpy. It tastes amazing on the cupcake!
- When your frosting is done, put it in the fridge to firm up for about an hour, then put it in a piping bag or ziplock bag with the corner cut out. Frost your cupcakes!
- Using a zester or grater, zest some carrots on to make little orange sprinkles. These are best served after they’ve been chilled in the refrigerator for at least an hour. Once you’re done, serve and enjoy!
Notes
1.) If you’re allergic to nuts or want to keep this lower fat, or just don’t like walnuts, feel free to just leave them out. You can also throw in some dried mulberries if you like, or a nut or seed of your choice. These are totally optional and not necessary to make this recipe taste good.
2.) You can dried ginger if you need to. I would do about 1/4 of a teaspoon as just a little dried ginger packs a big punch.
3.) You can use fresh vanilla or vanilla bean powder for the cake – I would recommend fresh or extract for the frosting however. (Once I made frosting with vanilla bean powder and it turned it dark brown – that’s just me though)
4.) You really don’t need maple syrup in the cake, I just made it extra sweet! Feel free to leave out or use another liquid sweetener such as coconut nectar, agave, date syrup, etc.
5.) If you’re allergic to coconuts, check out my raw vegan icing recipe on my website! (basically sub the coconut for sunflower seeds and water) If you like this recipe please leave a review. It really helps me and others who may be looking for ideas. Please share your substitutions and experiments with this recipe, it helps us all Lastly, have fun with it and get creative!
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