Raw Vegan Carrot Cupcakes

Delicious No-Bake Vegan Dessert.  Raw Vegan Carrot Cupcakes with Lemon Frosting.

Course Dessert
Cuisine American
Keyword easy vegan dessert, kid friendly dessert, no bake dessert
Prep Time 35 minutes
Total Time 35 minutes
Servings 6 - 8 Cupcakes
Author Daytime Vegan


  • 1 cup walnuts
  • 1 cup california dates pitted
  • 2 cups grated raw carrots
  • 1 tsp cinnamon
  • ¼ teaspoon allspice
  • ½ teaspoon fresh ginger
  • 1/8 teaspoon nutmeg
  • 1/8 tsp salt
  • 1 cup raisins
  • Lemon Frosting Ingredients
  • 1 cup cashews
  • ½ cup water filtered if possible
  • 1 tablespoon agave nectar or 5 pitted medjool dates
  • 1 ¼- inch lemon slice seeds removed
  • cupcake pan
  • cupcake liners optional


  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 the cashews, water, agave, and lemon slice 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.