Raw vegan carrot cupcakes

Posted by Ollie on 13/06/18 in Recipes

It’s National Cupcake Day! I love cake, however I also strive to create nutritionally dense foods. Have a look at our website for traditional vegetarian and vegan cake and muffin ideas. Alternatively, here is a recipe for some raw (no baking required), healthier carrot cupcakes. They are really simple to create, make use of UK ingredients, and are delicious!


Raw Vegan Carrot Cupcakes

Ingredients:

Cupcakes

  • 1 cup dates
  • 1 cup walnuts (not soaked)
  • 2 cups grated raw carrots, squeezed well through cheesecloth or with paper towel to remove as much excess moisture as possible 
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • Dash nutmeg
  • 1/8 tsp sea salt
  • 3/4 cup raisins

Frosting

  • 1 cup cashews, soaked 1+ hours
  • 1/3 cup maple syrup or sweetener of your choice
  • Dash sea salt
  • 1 tsp lemon juice
  • Water

Preparation:

For the cupcakes

  1. Process the dates and walnuts in a food processor until they are crumbly, but holding together.
  2. Add grated carrots and spices. Process until the mix has taken the form of a dough.
  3. Add raisins and pulse to combine.

For the frosting

  1. Rinse cashews and place in a food processor with sweetener, salt and lemon. Process until the mixture is well combined. Add just enough water to get a thick, smooth cream-like consistency.
  2. Push the carrot cake dough into six muffin tins and refrigerate for about an hour.
  3. Remove from the fridge, and add frosting with a piping bag or simply spoon on top.

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