How to make RAW Organic Carrot Cake Cupcakes

PRESSED FOR TIME?  NO PROBLEM – START TO FINISH 30 MINUTES!

Carrot Cake Cupcakes Raw Vegan Cashew Icing Organic Muffins
Healthy, Fast, Fun Carrot Cake Cupcakes

One of my most favorite cakes is  Carrot Cake. The Icing.  The Moist Centre.  The Nuts.  The Carrots….

Here’s my version of an ‘Unbaked’ and Raw Carrot Cake.  The First difference is, it’s better for you …  Full of Vitamins, Minerals and Antioxidants.  Very Healthy & Nutritious.  The second difference … It’s FASTER to make – Start to Finish only 30 minutes!  No Oven.  No bake time. No pots & pans to wash.  Who wouldn’t want that?  Since I turned mostly Raw, my meals are so fast, easy and so many less dishes to wash / clean.

So Get out your Food Processor & Vitamix and let’s get started.  Measuring is not as exact as Traditional Baking.  Since I switched to Raw, it’s so much easier…. I taste my food, change/add ingredients if I don’t like the way it tastes, and if I like it, I taste more!  

I’ve been Organic for my entire life.  I don’t use anything unless it’s Organic, Wildcrafted and/or Locally Grown Responsibly.  Organic Food just taste better.  They are richer in Nutrients and are better for you.  So, all of my recipes are made with Raw and Organic Ingredients.

In the Food Processor Add and Blend until Crumbly (S Blade):

RAW Carrot Cake Filling

CARROT CAKE BATTER:
1-2 Cups Carrots (shredded or juiced pulp – drink the juice)  ** Keep 1 T Carrot Pulp for Topping

1 Cups Dates (soaked for 15min – makes pitting easier – keep the water for the filling because it’s sweet)
1/2 Cup Raw Walnuts
1 T Cinnamon
1 T Turmeric (for more Colour)
1 T Allspice or Nutmeg

1 T Vanilla Extract

In the Vitamix Add and Blend until Smooth (use Damper):

Raw Vegan Carrot Cake Cupcake Cashew Filling Icing Frosting Organic
RAW Icing for Carrot Cupcakes

 FROSTING / ICING: 
1-2 Cups Raw Cashews (soaked for 1/2 hr)
2-3 Pieces of Coconut Meat
1/4 Cup Coconut Water
1/4 Cup Date Water
4 Dates (soaked & pitted)
1 Orange (squeezed for the Juice)
1 T Cinnamon
1 T Vanilla Extract

Into 10 Muffin Cups Put:

1 Dollop of Cake Batter and spread out with the back of a spoon.  Add a Dollop of Icing and spread with Icing Knife.

Raw Carrot Muffins  Icing Added Foodie Food Girl Raw Carrot Cake Muffins Organic Carrots Filling Frosting Icing

Repeat the Cake Part:

Raw Organic Carrot Muffins

Then comes the fun part – The Frosting.  The Icing.  Put in a Piping Bag and Be Creative.  

TOPPING:
Add pieces of Crushed Coconut, Crushed Cashews or Walnuts and Sprinkle the reserved Carrot Pulp.

Prep time 10 min.  Blending 5 min.  Work 10 min.  Clean up 5 min =  30 minutes!   Enjoy 🙂

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About FoodieFoodGirl 32 Articles
FOODIE FOOD GIRL Loves to Create Raw, Organic Vegan/ Vegetarian Dishes & Inspires thru the Art of Plant-Based Food for Beauty, Health & Wellness.