Raw Carrot Cupcakes

My favourite type of desserts are no-bake raw refined sugar-free ones. I had a big bag of carrots and had no clue what to do with it. I made an Indonesian satay carrot soup and still had leftovers.

Wondered what to do with them for couple of days. Decided to go ahead with carrot cake, grated the carrots and realised I ran out of gluten-free flours. Made these instead with Coconut Lemon Icing and they were DIVINE. I’m sure you’ll love them as much as I did.

These carrot cupcakes are packed with a secret ingredient — Orange juice. Adds such a complex element to it. Try it and you won’t regret.

You need:

For Carrot cupcakes:

• Grated Carrots-1 heaped cup
• Pitted Medjool dates-1 cup
• Raw Walnuts-1/2 cup
• Chia seeds-1 Tbsp
• Vanilla Extract-2 tsp
• Shredded Coconut-1/4 cup
• Ground cloves, nutmeg-1/4 tsp
• Ground cinnamon-1 tsp
• Orange juice-1/4 cup
• Salt-a pinch
• Agave/Coconut Nectar-2 Tbsp (if carrots, dates are not sweet enough)

Coconut Lemon Icing:

• Coconut Cream-3/4 cup (refrigerate a open coconut cream tin overnight and collect the cream)
• Lemon juice-2 Tbsp
• Vanilla extract-1.5 tsp
• Agave/Coconut nectar-1/4 cup
• Salt-1/4 tsp

Method:

• In a food processor, add all the ingredients and process until it comes together as a dough.
• Cling wrap a muffin pan and press the dough inside them. These will be your cupcakes
• Chuck it into the freezer for an hour. Start with the icing straightaway.
• For the icing, whisk all the ingredients ( I usually chuck them in the processor) together. Refrigerate (not freeze) that for an hour.
• After the hour mark, gently scoop the icing over the cupcakes. You could pipe them too and back they go into the freezer.
• Before serving, keep them out for 5 minutes and serve 🙂

Raw Carrot Cupcakes

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Raw Carrot Cupcakes with Coconut Lemon Icing

Author: Charanya

Recipe type: Vegan,Vegetarian, Raw,Glutenfree,Dairyfree,Soyfree,Yeastfree,Refined Sugarfree

Cuisine: Australian

Serves: 6 cupcakes

Ingredients

For Carrot cupcakes:

• Grated Carrots-1 heaped cup
• Pitted Medjool dates-1 cup
• Raw Walnuts-1/2 cup
• Chia seeds-1 Tbsp
• Vanilla Extract-2 tsp
• Shredded Coconut-1/4 cup
• Ground cloves, nutmeg-1/4 tsp
• Ground cinnamon-1 tsp
• Orange juice-1/4 cup
• Salt-a pinch
• Agave/Coconut Nectar-2 Tbsp (if carrots, dates are not sweet enough)

Coconut Lemon Icing:

• Coconut Cream-3/4 cup (refrigerate a open coconut cream tin overnight and collect the cream)
• Lemon juice-2 Tbsp
• Vanilla extract-1.5 tsp
• Agave/Coconut nectar-1/4 cup
• Salt-1/4 tsp

Instructions

1. In a food processor, add all the ingredients and process until it comes together as a dough.
2. Cling wrap a muffin pan and press the dough inside them. These will be your cupcakes
3. Chuck it into the freezer for an hour. Start with the icing straightaway.
4. For the icing, whisk all the ingredients ( I usually chuck them in the processor) together. Refrigerate (not freeze) that for an hour.
5. After the hour mark, gently scoop the icing over the cupcakes. You could pipe them too and back they go into the freezer.
6. Before serving, keep them out for 5 minutes and serve 🙂

Notes

The dough is bit soft. It won't be very tough.

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