21 Mar Raw Vegan Carrot Cupcakes | I Suck At Making Desserts Series!

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Raw Vegan Carrot CupcakesRaw Vegan Carrot CupcakesRaw Vegan Carrot CupcakesRaw Vegan Carrot Cupcakes

 

Raw Vegan Carrot Cupcakes!  If you’re a Carrot Cake lover then you might be skeptical about this recipe because I know people are serious about their Carrot Cake!  But I’m telling you this recipe pleasantly surprised me.  All of the flavors are there; nutmeg, cinnamon, ginger, raisins.  The biggest difference is the texture, which I actually like.

Raw vegan recipes are great beginner recipes for those of us who suck at making desserts!  There’s no cake batter or baking required so the recipe doesn’t have to be super precise like it does with regular baking.  Basically you have more ability to ‘screw up’ without your ‘screw up’ completely ruining your dessert!  Also, a key step to this recipe is squeezing the carrots to make sure you get rid of as much liquid as possible.  We don’t want soggy carrot cake.  Take a look at the picture below so you can see how I did it because this makes a big difference.

If you have children, try making this recipe with them.  They might love sticking their hands in the carrot mixture and forming the cupcakes!

So what do you think?  Are you skeptical of this recipe?!

 

 

Raw Vegan Carrot CupcakesRaw Vegan Carrot CupcakesRaw Vegan Carrot CupcakesRaw Vegan Carrot CupcakesRaw Vegan Carrot CupcakesRaw Vegan Carrot CupcakesRaw Vegan Carrot Cupcakes

 

5.0 from 5 reviews
Raw Vegan Carrot Cupcakes
 
Prep time
Total time
 
Recipe slightly adapted from One Green Planet
Author:
Recipe type: Dessert
Serves: 6 - 8 Cupcakes
Ingredients
  • 1 cup walnuts
  • 1 cup california dates, pitted
  • 2 cups grated raw carrots
  • 1 tsp cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon fresh ginger,
  • ⅛ teaspoon nutmeg
  • ⅛ tsp salt
  • 1 cup raisins
  • Lemon Frosting
  • 1 cup cashews
  • ½ cup water, filtered if possible
  • 1 tablespoon agave nectar, or 5 pitted california dates
  • 1 ¼-inch lemon slice, seeds removed
  • cupcake pan
  • cupcake liners (optional)
Instructions
  1. Use a handheld grater or food processor to grate the carrots. Place the grated carrots in a kitchen towel or cheesecloth and squeeze out any liquid. I have a picture of this step in this blog post for you to reference.
  2. Place the first 8 ingredients together in a food processor and blend until everything comes together. You should be able to pick up some of this mixture and easily form it into a ball. This is your “cupcake batter”.
  3. Place this mixture in a bowl and add the raisins. Stir in the raisins to evenly distribute them. Take some of the cupcake mixture and press it into cupcake pan that were lightly oiled (use coconut oil or any oil you have), or use paper cupcake liners. Refrigerate this for 45 minutes to an hour to allow the cupcakes to hold the shape.
  4. To make the frosting just blend all of the ingredients together until smooth and refrigerate.
  5. To serve, remove the cupcakes from the cupcake pan (this can be a pain if the pan was not oiled so it's best to use cupcake liners). Top it with some frosting and enjoy.
  6. These REALLY taste like regular carrot cake.

 

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32 Comments
  • Amber Myers
    Posted at 12:39h, 21 March Reply

    Mmm, looks so delicious! I’d give these a try. I do enjoy carrot cupcakes.

    • Daytime Vegan
      Posted at 21:56h, 21 March Reply

      Thank you!

  • divya
    Posted at 15:43h, 21 March Reply

    I have never been a fan of cooked carrots! I only like them raw. But something about this combination makes me want to try it out!

    • Daytime Vegan
      Posted at 21:56h, 21 March Reply

      Wow, that’s a healthy eating habit. Many people don’t like to eat raw carrots!

  • J. Shan'Trice - Fashionaire She
    Posted at 16:04h, 21 March Reply

    I am definitely a carrot cake lover and I must say, the recipe and not having to bake the cupcakes surprised me. Carrots and raisins work well together so I may just try this recipe.

    • Daytime Vegan
      Posted at 21:55h, 21 March Reply

      Thank you! Yes, they work very well together!

  • Vinay
    Posted at 17:32h, 21 March Reply

    Wow… I love the pictures of the succulent carrot cupcakes… my mouth just started watering… keep taking good food pictures. Thank You 🙂

    • Daytime Vegan
      Posted at 21:55h, 21 March Reply

      lol, Thank you!

  • Kristen
    Posted at 17:55h, 21 March Reply

    I love carrot cake and the idea of getting the same flavors in a healthier (and no bake!) way really appeals to me. Will definitely try this at home. Thanks for posting!

    • Daytime Vegan
      Posted at 21:54h, 21 March Reply

      Yes, I love the fact that you get the same flavors without baking! Thank you!

  • kay D darden
    Posted at 22:59h, 21 March Reply

    mmm carrot cake yummers My best friend has been using me as a taste tester for her vegan recipes lol

    • Daytime Vegan
      Posted at 08:13h, 22 March Reply

      That’s a great job to have!

  • Shevy
    Posted at 00:01h, 22 March Reply

    I love carrot cakes. But don’t think I ever had a vegan one though. Pretty interesting. Once it is tasting good I am all for it. I can tell they turned out yummy! Thanks for sharing.

    • Daytime Vegan
      Posted at 08:13h, 22 March Reply

      Thanks for visiting!

  • eazynazy
    Posted at 00:29h, 22 March Reply

    OMG this is so mouth watering….. thanks for this wonderful recipe

    • Daytime Vegan
      Posted at 08:12h, 22 March Reply

      You’re welcome!

  • Valerie
    Posted at 02:40h, 22 March Reply

    I love carrots and use them for everything. I would be glad to try these. They look so good.

    • Daytime Vegan
      Posted at 08:12h, 22 March Reply

      Thank you!

  • Christie Brown
    Posted at 03:03h, 22 March Reply

    I love carrot cake! The fact that this is raw and vegan makes it even better! I’m definitely keen to give it a try. 🙂

    Christie’s Take on Life.  xx

    • Daytime Vegan
      Posted at 08:12h, 22 March Reply

      Thank you! I hope you enjoy it.

  • Amrita
    Posted at 05:32h, 22 March Reply

    No bake carrot cake with a healthy twist.Perfect for eating healthy and making with kids

    • Daytime Vegan
      Posted at 08:12h, 22 March Reply

      Exactly!

  • David Elliott
    Posted at 05:57h, 22 March Reply

    I would have never thought of refrigerating the mixture to get the desired finished product. I do wonder what my daughter would think of the taste.

    • Daytime Vegan
      Posted at 08:12h, 22 March Reply

      I honestly think she’d like it. I gave it to a picky family member who doesn’t like anything healthy and he devoured it!

  • blair villanueva
    Posted at 06:32h, 22 March Reply

    Actually at first glance, I thought this isn’t a made of carrot. 🙂 And looks delicious! Bookimarking this post for my soon baking 🙂

    • Daytime Vegan
      Posted at 08:11h, 22 March Reply

      Thank you!

  • NICHOLE Shirell
    Posted at 10:24h, 22 March Reply

    I am also vegan. I will definitely give this a try. Pinning it so I don’t loose it.

    • Daytime Vegan
      Posted at 20:28h, 22 March Reply

      Awesome, thank you!

  • nicki
    Posted at 16:20h, 22 March Reply

    and suddenly I am starving. Those look so good – i am totally going to make them tomorrow,

    • Daytime Vegan
      Posted at 20:28h, 22 March Reply

      lol! Thank you

  • Dee
    Posted at 18:41h, 08 April Reply

    Lovely pictures and great recipe! I also such at baking! 🙂 I see cashews and walnuts are used but I have a child with a tree nut allergy. Any suggestions for substitutions! Thanks!

    • Daytime Vegan
      Posted at 20:42h, 14 April Reply

      Hmmmm, I can’t think of any substitutions at the moment. I’ll get back to you on that question, but thank you very much for the kind words!

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