21 Mar Raw Vegan Carrot Cupcakes | I Suck At Making Desserts Series!
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?!
- 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)
- 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.
- 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”.
- 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.
- To make the frosting just blend all of the ingredients together until smooth and refrigerate.
- 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.
- These REALLY taste like regular carrot cake.