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Raw Vegan Carrot Cake Cupcakes [Vegan]

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These carrot cake cupcakes are the perfect single serving dessert in a cup. They are perfect for portion control as oppose to a whole carrot cake. Plus, these goodies are raw vegan! What's not to love about them?

Raw Vegan Carrot Cake Cupcakes [Vegan]



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


  • 1 cup cashews, soaked 1+ hours
  • 1/3 cup agave syrup
  • Dash sea salt
  • 1 tsp lemon juice
  • Water


  1. Process the dates and walnuts in a food processor fitted with the S blade till they are crumbly, but holding together.
  2. Add grated carrots and spices. Process till the mix has taken the form of a smooth “dough.”
  3. Add raisins and pulse to combine.
  4. For the frosting: rinse cashews and place in a food processor with agave, salt and lemon. Process until the mixture is well combined. With the motor running, add just enough water as the motor is running to get the frosting consistency you want.
  5. Push the carrot cake dough into six muffin tins or ramekins and refrigerate for about an hour. Remove from the fridge, and get frosting!
  6. Serve, snack, and savor.





Gena Hamshaw, C.C.N., is the author of Choosing Raw, an online space devoted to conversations about compassionate lifestyle, health and wellness, and positive body image. A former book editor, Gena is now a pre-medical, post-baccalaureate student at Georgetown University, and hopes to enter medical school in the fall of 2014. She plans on bringing her passion for plant-based nutrition and compassionate living to the practice of internal medicine.



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11 comments on “Raw Vegan Carrot Cake Cupcakes [Vegan]”

Click to add comment
3 Years Ago

I made these yesterday and they turned out fantastic! I am new and transforming into raw and this recipe has inspired me that I can do this and that raw food can be enjoyed.
On a side note I added 2 dessert spoons of cold pressed coconut oil to it and used honey instead of agave because my local did not sell agave.
Yummy Yummy Yummy

Diane Shugart
3 Years Ago

Great recipe! I made some substitutions--1/2 cup dried cranberries and 1/4 cup dried pineapple instead of the raisins and cloves with a dash of nutmeg instead of the ginger, because these were the ingredients I had on hand. I also added some orange zest to the "cream cheese".

Ellen Lederman
4 Years Ago

Really like this site---but wouldn't it be the right thing to do to give credit to the developer of the recipes? In this case, choosing raw.com?

One Green Planet
24 Dec 2013

Hi Ellen, glad you like the site! This recipe was published by Gena Hamshaw, who owns Choosingraw.com. Her photo and byline can be found below the recipe name and you can click on it to read her bio. Thanks for reading One Green Planet!

4 Years Ago

Does anyone know how many servings it makes?

4 Years Ago

Could anyone tell me if that is 2 cups of carrot AFTER the moisture has been squeezed or before? Thanks,

5 Years Ago

have walnut allergie - any good substitutes?

5 Years Ago

Oh my god these are amazing!! I used carrot/apple pulp leftover from juicing and they were incredible!!!! Yum yum yum

6 Years Ago

I made these tonight and they were so good! I was blown away by how easy and delicious and awesome they were!

6 Years Ago

so since i don't see cream cheese in the ingredients list, the title doesn't really mean CREAM CHEESE..is that correct of was it just left out? thanks

Editorial Team, OneGreenPlanet.Org
04 Apr 2012

All recipes on our site are vegan, so don't worry :)

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