Raw Carrot Cupcakes
Prep time
Cook time
Total time
Raw Carrot Cupcakes with Coconut Lemon Icing
Recipe type: Vegan,Vegetarian, Raw,Glutenfree,Dairyfree,Soyfree,Yeastfree,Refined Sugarfree
Cuisine: Australian
Serves: 6 cupcakes
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
  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 :)
The dough is bit soft. It won't be very tough.
Recipe by Yes, I am Vegan at https://yesiamvegan.com/2015/07/07/raw-carrot-cupcakes-2/