raw vegan recipes
5 from 1 vote
Print

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

Guilt free raw vegan carrot cake cupcake recipe is divine! A must try! 

Course Dessert
Prep Time 40 minutes
Servings 13 cupcakes

Ingredients

Carrot Cake

  • pound carrots
  • pound pitted dates or 1/2 pound if you'd like it less sweet.
  • 3 tsp cinnamon and ginger
  • 1/4 cup walnuts

Frosting

  • 1/2 cup almonds
  • 1/4 cup water Or more
  • 6 medjool dates Or more depending on how sweet you like it
  • 12 Cupcake papers

Instructions

For the carrot cake:

  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. You can drink the carrot juice

  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 and the carrots together. 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.

For the raw vegan frosting:

  1. Put the almonds, water and dates into the food processor for a few minutes, until it becomes a creamy consistency.

Assembly:

  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 :)

Recipe Notes

Comes out to 200 calories per cupcake 2,600 calories | 36g Protein (5%) | 560 Carbs (82%) | 40g fat (14%) | 100% Daily vitamins | 90% daily minerals |