Low-Fat Raw Vegan Recipe Blog

Raw Carrot Cake Cupcakes with Sweet “Cream Cheese” Frosting Recipe (Low Fat raw vegan)

raw vegan recipes

Finished Raw Carrot Cake Cupcake!

This is the best carrot cake recipe I have ever tried in my entire life and It’s low fat raw vegan!  It’s chewy, moist, sweet, very flavorful, and has the texture of a cooked carrot cake. Plus, it’s 100% guilt free and I could seriously live off of this recipe. 😛 Good carrot cake in my opinion is smooth, with some moisture (But not too much), and has a nice soft chewy texture. You can find cupcake wrappers here and you can find raw sunflower seeds here.

Servings: Makes roughly 13 cupcakes.

Also, so so so sorry for not posting a new recipe in a LONG time, I’ve been so busy and I’m trying to learn to balance my time better to make time for recipe posts :)

Carrot Cake

  • 3 pound carrots
  • 1 pound pitted dates (or 1/2 if you’d like it less sweet).
  • 3 tsp cinnamon, 3tsp ginger
  • 1/4 cup walnuts
  • Cupcake papers

In order to get the smoothest mixture possible, I like to follow these steps because I personally love the smooth soft, bread like texture.  If you like it more chunky, don’t blend it as much.

  1. Put the carrots through the food processor with the shredder blade attached to shred the carrots. Place the shredded carrots into a cheese cloth or paint strainer bag and squeeze to get out the moisture.
  2. Turn the dates into a paste by mixing it in the food processor with the “S” blade and mix all the ingredients including the spices together.

Frosting Ingredients:

  • 1/2 cup of almonds
  • 1/4 cup water (Or more)
  • 6 medjool dates (Or more depending on how sweet you like it)
  1. Put the almonds into the food processor for a few minutes, until it becomes a creamy consistency.
  2. Then once it is smooth, add in the water and dates and blend.

Finishing it:

  1. Place the cupcake papers into a muffin pan, this will make sure they hold their shape
  2. Place the cupcake mixture into the papers
  3. Make a piping bag: Take a plastic zip lock bag and put the frosting mixture into it, cut a small hole in the corner of the bag.
  4. Spread the frosting onto the cupcakes
  5. Chill for 30 minutes in the fridge to set OR just eat as is :)

Calorie breakdown for the entire recipe:

2,600 calories | 36g Protein (5%) | 560 Carbs (82%) | 40g fat (14%)

| 100% Daily vitamins | 90% daily minerals |

Related Post

Similar posts
  • Miso Soup with Rice Noodles Recipe (V... This warming miso soup recipe is vegan, gluten free, low fat and absolutely delicious for those days you just want some dang soup. This is a great recipe for people who love their vegetables. This vegan soup is made with raw fermented miso that will have a whole bunch of good probiotics help to restore the naturally occurring [...]
  • Low Fat Gluten Free Vegan Lemon Poppy... Oh my, oh my! These restaurant quality gluten free vegan lemon poppy seed muffins are sure to blow your mind Everything is amazing about these softy, fluffy, scrumptious lemon poppy seed muffins: They’re vegan, low fat, AND gluten free! Bonus points! I really wanted to make lemon poppyseed muffins as I haven’t had them in so many [...]
  • Raw Vegan Cinnamon Roll Recipe This ooey gooey raw vegan cinnamon roll recipe is a major crowd pleaser! But then again, aren’t all vegan dessert recipes crowd pleasers? 😉 You are going to need 4 ripe and spotty bananas for the dough part. You can use more bananas because there will be tons of left over cinnamon sugar spread. If [...]
  • Creamy Raw Vegan Hot Chocolate (5 Min... This low fat raw vegan hot chocolate will send your taste buds on a sweetly satisfying adventure. It’s perfect for winter to keep you warm after a long day of playing outside. But this is a much better version. Ingredients: 1/2 pound barhi dates (Shields date company) 2 cups water 2 pinches of vanilla powder [...]
  • “Cheesy” Chili with a Sid... Superbowl Sunday is coming up soon, February 3rd to be exact! So for all you Superbowl fans, this is a great recipe if you want something familiar and tasty, while keeping it low fat raw vegan. Personally, I think it’s great as a hearty wintertime supper meal, and my non-raw friends loved it! So bring it to that winter [...]


  1. shirley shirley
    March 19, 2014    

    My hubby doesn’t like dates but he loves raw sweet recipes.
    When he asks if whatever I make has dates in it, I ask him if he really wants to know.
    He says No and eats it and likes it.

  2. May 17, 2013    

    These look awesome… great idea! :)

  3. Frederika Frederika
    November 27, 2012    

    I just finished the book 80/10/10 and I’m a little confused. Would this amount of fat be okay (nuts)? Would 1 cupcake be my fat intake for the day and would it be considered 10% ? sorry newbie here.

    • January 1, 2013    

      Great Question, Frederika.

      80/10/10 is your ratio for an extended amount of time. If you happen to go over 10% fat for the day, it’s no big deal, as long as it is balanced out other days. So if you ate 3,000 calories and 10% of that was fat, that would be 300 calories coming from fat, or roughly 33 grams of fat for the day. Perfectly fine.

      One cupcake is only a portion of the daily calories, so if you ate 30 bananas for the rest of the day, then a rough guess of your ratio would be 4% fat.

      Hopefully that answered your question, Frederika!

  4. Wende Wende
    October 18, 2012    

    Thanks so much for sharing this delicious recipe! I made myself a batch yesterday and have 15 cupcakes! Wondering how long they will last in the fridge as it is just me eating them. Any storage tips/timeline?…of course next time I will simply cut the recipe in half.

    • October 25, 2012    

      As for storage tips, I suggest keeping them in an airtight container in the fridge. They’ll last for months! I had some for two months and they were surprisingly still good. I completely forgot about them.

  5. Sarah Sarah
    August 28, 2012    

    Oh, and just so you know- last night I actually DREAMT about these cupcakes! ha ha. In my dream I made and ate them and they were fabulous! I have to say I have never dreamt of a cupcake before! Can’t wait to make them in real life, ha ha.

  6. Sarah Sarah
    August 27, 2012    

    I LOVE carrot cake! I just started eating vegan for six months now and love it but I am really interested and wanting to jump into the low fat raw diet.

    I have a question about the ingredients/directions for this recipe. For the frosting, you wrote that we need almonds, but then in the directions you say “put the SEEDS in the food processor…”. Do we need almonds or some type of seeds or did I miss something. I can’t wait to try this recipe!!! Yay! Thanks.

    • August 31, 2012    

      Hahaha that’s awesome Sarah! These cupcakes are sure worth dreaming about! :) That was a typo about the seeds, I meant to write almonds, whoops. If you have any questions about the low fat raw diet please don’t hesitate to ask, I’m here to help :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Get more stuff like this
in your inbox

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.


Like Us on Facebook!