Can I use regular shredded carrots instead of carrot pulp?

Yes, you can use ground-up carrots as an alternative to carrot pulp for the cupcake base, as specified in the recipe.

Is there an option to 'bake' these carrot cake cupcakes?

While primarily no-bake, you can warm them at 250 degrees for an hour or two to intensify their flavor and help them stick together more.

What can I substitute for walnuts in the cupcake base?

The recipe suggests walnuts, but you can use other nuts if preferred for the base mixture.

How should I store these carrot cake cupcakes?

After pressing into tins and decorating, store the cupcakes in the fridge for at least a couple of hours to set, and keep refrigerated thereafter.

How do I create the chocolate swirl effect on the frosting?

You can swirl the chocolate sauce directly into the whipped coconut and cashew cream before decorating, or drizzle it over the cream once it's on the cupcakes.

13.9K Views 12 years ago

Carrot Cake Cupcakes With Whipped Coconut Cream and Chocolate
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Two vegan carrot cake cupcakes, frosted with white whipped coconut and cashew cream swirled with dark chocolate, and sprinkled with cacao nibs.

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Carrot Cake Cupcakes With Whipped Coconut Cream and Chocolate [Vegan]

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These cupcakes are moist, chewy, flavorful and delicious! You can whip 'em up in just a few minutes and share them with vegan skeptics to show how a-freaking-mazing our grub can be. Or if you're not vegan, just make them and see what you think! Vegan food doesn't require a... Read More

Ingredients You Need for Carrot Cake Cupcakes With Whipped Coconut Cream and Chocolate [Vegan]

Cupcakes:

2 cups carrot pulp (or ground up carrots)
1 1/4 cups dates
1 cup walnuts (or other nuts)
1/2 cup rolled oats
2 tablespoons coconut oil
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Water, if needed
3/4 cup raisins

Whipped coconut cream:

1 1/2 cups whipped coconut cream
1 1/2 cups raw cashew cream

Chocolate:

1/3 cup chocolate sauce

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How to Prepare Carrot Cake Cupcakes With Whipped Coconut Cream and Chocolate [Vegan]

To make the cupcakes:

Pulse the nuts into powder in a food processor. Add the dates and coconut oil and process until it all gets sticky.
Add the rest of the ingredients and process until it's all evenly combined and still pretty sticky (you can do this last step in a bowl with your hands or spoon if you want).
Press the "dough" into lined cupcake tins or papers, or really any shape you like! Set in the fridge for a couple hours at least. Or you could "bake" them at 250 degrees for an hour or two, so they get warm and intensify their flavor. This might also help them stick together more. Up to you.
Swirl the chocolate sauce into the whipped coconut cream and decorate your cupcakes with it! Alternatively, scoop on some coconut cream and then drizzle the chocolate over it. I sprinkled mine with cacao nibs too.