RAW Carrot Cake Cupcakes with Cashew Icing

Pressed for Time?   

Try this Dessert – Start to Finish in 20 Minutes! 

Raw Carrot Cake Cupcakes

Prep time 5 min.  Blending 5 min.  Work 10 min.  

Clean up 5 min =  20 minutes!

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

Here’s my version of an ‘Unbaked’ and Raw, Vegan Carrot Cake. The First difference is, it’s better for you … Full of Vitamins, Minerals, Antioxidants and Enzymes, Healthy and, Nutritious. The second difference is, it’s FASTER to make – Start to Finish only 20 minutes! No Oven, no bake time and, no Pots and Pans to wash. Who wouldn’t want that?  RAW Plant-Based Foods are Faster and Easier to create and there are less dishes to wash and clean.

2 Machines you will need is a Food Processor and High Speed Blender (I use a Vitamix).  Measuring RAW Plant-Based Food is not as exact as Traditional Baking. Just keeping tasting your Food and if you don’t like the way it tastes, change it by adding ingredients. If it’s too thick, add a liquid and if it’s too liquidy, add more solid ingredients. Pretty simple!

All of my Recipes are created with Organic, Wildcrafted and / or Locally Grown Responsibly Plant Foods. Organic Food just Tastes Better, is Richer in Nutrients and is Healthier for you. I’ve showed the process in pictures and the Recipe is below.  So let’s get started … 

Carrot Cake Cupcake Filling
Raw Carrot Cake Cupcake Cashew Filling & Icing

Vegan Raw Carrot Cake Cupcakes Muffins Organic Cashew Filling Frosting Icing

Raw Organic Vegan Carrot Cake Cupcakes Muffins Nut Icing

Now comes the Fun … 

Put the Frosting into a Piping Bag and Be Creative.
Keep in the Fridge until Ready to Serve.
 Enjoy!

print

Raw Vegan Carrot Cupcakes
RAW, VEGAN ORGANIC CARROT CAKE CUPCAKES with CASHEW ICING
Print Recipe
Servings
10 People
Servings
10 People
Raw Vegan Carrot Cupcakes
RAW, VEGAN ORGANIC CARROT CAKE CUPCAKES with CASHEW ICING
Print Recipe
Servings
10 People
Servings
10 People
Ingredients
CARROT CAKE BATTER
  • 1-2 Cups Carrot Shredded or Juiced Pulp (Drink the Juice) ***Keep 1 T Carrot Pulp for Topping
  • 1 Cup Dates Soaked for 15min (Makes Pitting Easier) *Keep the Water
  • 1/2 Cup Walnuts ***Keep a Few for Topping
  • 1 T Cinnamon
  • 1 T Turmeric For more Colour
  • 1 T Nutmeg
  • 1 T Vanilla Extract
CASHEW FROSTING / ICING:
TOPPING:
Servings: People
Instructions
  1. In the Food Processor Add & Blend Batter Ingredients until Crumbly (S Blade):
  2. In the Vitamix Add & Blend Frosting Ingredients until Smooth (use Damper):
  3. Into 10 Paper Cupcake Holders, put One Dollop of Cake Batter & press down with the back of a spoon. Add a Dollop of Icing and spread with Icing Knife.
  4. Scoop 1/2 Tablespoon of Batter and flatten into a thin circle in your hand - same size as the Cupcake Holder. Place on top of the Icing.
  5. Now comes the fun. Put the Frosting into a Piping Bag and Be Creative.
  6. Keep in the Fridge until Ready to Serve.
  7. Enjoy!
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